Sarson da Saag

Dassana Amit describes Sarson da Saag as a Punjabi winter preparation of mustard greens and other leafy vegetables. Her household version combines mustard, bathua, spinach, tender radish leaves and selected fenugreek, with white radish root.

The greens are sorted, chopped and rinsed. They are pressure-cooked with onion, tomato, raw ginger and garlic, green chili, red chili powder, asafoetida, salt and water.

After the cooked mixture cools, the same greens and their cooking liquid are blended smoothly with maize flour. The puree then simmers in a deep pan; maize flour helps thicken its creamy texture.

A separate portion receives an onion tempering in selected ghee. The onion is lightly browned before some of the same cooked saag is added and simmered until hot.

The author describes sharp, peppery mustard balanced by the other greens. This selected hot serving has white butter on top, with Makki di Roti, jaggery cubes and chopped raw onion alongside.