Sarson ka Saag (Mustard Greens in Butter) is a mix of delicious greens, slowly cooked with mild spices and brown butter to give it an absolutely divine taste.
It’s one of the very famous winter recipes from the state of Punjab, in Northern India, where it’s popularly known as ‘Sarson Da Saag’ and eaten mostly with ‘Makki ki Roti‘ (Cornmeal Flatbread) with a dollop of fresh white butter on top.
Winter’s in India is the perfect time when you see a variety of fresh fruits n vegetables in the market and there are certain vegetables like Sarson (mustard), Spinach (Palak), Methi (Watercress), which are particularly available in winters.
And as soon as mustard leaves are available, there is not a single restaurant/home in Northern India where you won’t find ‘Sarson da Saag with Makki di Roti’ as they are a perfect match together.
Although every home has its own preparation for the Sarson ka Saag, the basic remains the same, you mix the mustard leaves with few more leafy greens like spinach, bathua (Chenopodium) or even broccoli.
Now, since we don’t get ‘Bathua leaves‘ here (it enhances the flavor of mustard leaves), we usually use broccoli which gives a similar texture and taste.
Then we cook it in mild spices, butter, cream (optional) and this process can take from 30 minutes to 3-4 hours depending on your taste.
If you like a light, creamy flavor, then you just need to cook it for 30-40 minutes and for more dense, rich flavor, you can cook it on low heat for 3-4hrs.
Infact, in many homes, the Sarson ka Saag is prepared early morning and then kept on low flames to cook it till evening.
But they do keep adding butter or cream to keep the consistency rich. So this is a perfect recipe for slow cooker 🙂
The recipe, I’m sharing is absolutely easy to make and it’s very light.
Infact, most of my family/friends, whoever has eaten this saag, says that ‘ it tastes rich in flavors yet feels light to eat’.
This recipe is great for vegetarians as it’s packed with many leafy greens and if you’re a vegan, you can replace butter with any light oil.
Try the recipe this winter with your choice of side (bread/flatbread/rice/quinoa) and do let me know.
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