Sarso Ka Saag: A Classic Winter Indian Delight

I cooked this dish because my brother loves it, and there’s nothing better than preparing a hearty meal for someone you care about.

Ingredients:

500g mustard greens (sarson), finely chopped

250g bathua (goosefoot greens), finely chopped

4-5 garlic cloves

1-inch piece of ginger

2 medium-sized potatoes, cut into cubes

2 green chilies, slit

1 large onion, finely chopped

2 medium tomatoes, finely chopped

½ tsp turmeric powder

A pinch of asafoetida (hing)

Salt to taste

2-3 tbsp mustard oil

Instructions:

Boil the Greens:

• In a large pot, add the finely chopped mustard and bathua greens.
• Cover with water and let the greens boil on medium heat.
• Cook until all the water evaporates and the greens are soft and tender.
• Turn off the heat and set aside.

Cook the Masala:

• In a mortar and pestle, grind the garlic and ginger into a coarse paste.
• Heat mustard oil in a kadhai (wok) until it starts to smoke slightly.
• Add the potato cubes and sauté for about a minute.
• Add the garlic-ginger paste and green chilies, and sauté until fragrant.
• Stir in the chopped onions and cook until they turn golden brown.
• Add asafoetida, salt, and turmeric powder, mixing well.
• Once the potatoes are slightly golden, add the chopped tomatoes.
• Cook for 5 minutes or until the tomatoes are soft and mushy.

Mix with Greens:

• Add the boiled saag to the kadhai.
• Stir everything together and cook for another 5 minutes, allowing the flavors to meld.

Serving Suggestion: Pair this delicious Sarso Ka Saag with makki ki roti (cornmeal flatbread), a dollop of fresh butter, and jaggery for a traditional and heartwarming meal.

Enjoy the rich flavors of this iconic North Indian dish that perfectly captures the essence of winter cuisine