SARSON KA SAAG

The word saag clearly means vegetable greens. In context, saag is used to explain stewed or puréed veggies. Any type of veggies may be used in saag, but mustard vegetables (referred to as Sarson) are the most common in Pakistan and India. In Punjabi menu, Sarson ka saag (or Sarson da saag) is an iconic wintry weather dish that’s commonly paired with flaky cornmeal flatbread (makai ki roti).

INGREDIENTS: 

Saag

  •  water for Instant Pot
  •  mustard greens*, washed, hard stems removed, and roughly chopped
  •  spinach , washed, hard stems removed, and roughly chopped
  •  green chili peppers, stemmed and roughly chopped
  • garlic cloves, leave whole – will be crushed later
  • turmeric powder
  • kosher salt
  • yellow corn flour or fine ground cornmeal, or sub chickpea flour (besan) or masa harina
  • dried fenugreek leaves (methi)

Tadka (Tempering)

  • neutral oil
  • ghee or butter, or sub more oil
  •  onion, finely chopped
  • ginger, minced
  • cilantro leaves, chopped (optional)
  • ·          butter, optional, for serving

INSTRUCTIONS:

Instant Pot

  • Add water to Instant Pot, followed by the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt. No need to mix. Secure the lid, seal the vent, and pressure-cook on High Pressure for 20 minutes. Allow pressure to naturally release for at least 5 minutes, and then manually release remaining pressure. Press Cancel to turn off the Instant Pot.
  • Open the lid and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or food processor to blend into a rough purée. If you see any tough stems, remove them.
  • Select Sauté and set the temperature to High. Add corn flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix.
  • Add ½ cup water and stir until the water absorbs in the Saag. Taste and add salt, if needed. Select Cancel to turn off the Instant Pot.
  • Heat a medium skillet over medium-high heat. Add the oil, ghee, and onion. Sauté until the onions are deep golden (~6-8 min). Add ginger and sauté for another minute. Stir this tadka into the saag and mix to combine. Garnish with cilantro and give it a stir. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread. Top with a pat of butter, if desired.

Stovetop

  • Heat a (preferably nonstick) 5 qt Dutch oven over medium heat. Add the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt along with 2 cups of water. No need to mix. Cover and allow simmering for 1 hour.
  • Turn off the heat. Uncover and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or food processor to blend into a rough purée. If you see any tough stems, remove them.
  • Turn the heat back on to medium-high. Add corn flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix. Taste and add salt, if needed.
  • https://a61e9166515525d6a079048d54308b97.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html Reduce the heat to low-medium, add ½ cup water, and proceed to tadka. Stir occasionally. If needed, add another ¼ cup of water to thin it out.
  • Heat a medium skillet over medium-high heat. Add the oil, ghee, and onion. Sauté until the onions are deep golden (~6-8 min). Add ginger and sauté for another minute. Stir this tadka into the saag and mix to combine. Garnish with cilantro and give it a stir. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread. Top with a pat of butter, if desired.

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