Sarron Da Saag or Sarson ka saag is a popular curry in the Punjab region of India and Pakistan made from mustardleaves (sarson) and spices. This is typically a Punjabi dish tastes really delicious with MakkikiRoti (Indian maize flat bread) and dollops of freshbutter (unprocessed white butter) or best with puredesighee (clarified butter).
This dish originated from the Punjab region of India and is popular all over NorthernIndia. During mustard growing season, green fields of Punjab and NorthIndia are covered with ‘sarsonkephool’, the yellow mustard flowers. Greenleaves of mustard are used like spinach and made into a delicious sag/saag.
It is served by many 'dhabas', the roadside truckers’ restaurants. Sarson Ka Saag with Makke Di Roti is the passion of Punjab on a platter bringing out their culinary delights. However sarson ka saag is a world famous delicacy that activates one's taste buds and leaves you asking for more.
Sarson ka saag is luscious green gravy, made out of mustard seeds. Some spinach (called palak in Punjabi) can be added for added color and thickening the dish, this would alter the taste though. Cooked with masalas and enhanced with oil seasoning, this dish is relished countrywide.
Indian mustard greens have stems with tough skins, which, along with the leaves, must be chopped very fine, and steamed till tender. Milder tasting spinach is added to the mustard greens to reduce bitterness. To prepare the Sarsonkasaag, wash and clean the mustard greens and spinach. Cut them finely and put them in a pan filled with water. Boil and blend to a fine paste.
Do not cover the pan with a lid; it will retain the green color of the leaves. Once cooked blend them to a paste. Heat ghee in a pan, add onions and cook over a slow flame, add ginger garlic paste, corn flour and mix well. Add the paste of greens, chopped green chillies and cook well. Finish of with a pinch of garam masala. Serve hot with Makkikiroti.
Usually in winter months, Sarsonkasaag is the most beloved dish to the rural Punjab. Some times even radish greens, bits of radish, even turnips is added to the dish as this mellows the pungency of mustard. Locally, corn flour is available only in the winter months. Rotis made with the flour of freshly harvested yellow corn are delicious.
A dollop of unsalted white butter is mandatory on the roti; a half dollop doesn’t hurt in the saag as well. There’s a time for a low-fat diet, and winter is not that. In Punjab, you will find makkikiroti and sarsonkasaag being served as a breakfast at every other household.
The duo makes a heavy breakfast as well as a sumptuous lunch. It is a special treat for the people living in the northern parts of India, where wheat is one of the staple foods. Talking about sarson ka saag, the lip-smacking side dish is a reservoir of nutrients, because it is prepared by the combination of mustard greens, spinach and bathua (white goose-foot), three varieties of green leafy veggies that are rich in Vitamin A.
The recipe also satisfies the taste buds, since it is finally topped with a block of fresh, homemade butter. Mustard greens are mostly confined to North just as the corn. The fascinating mustard fields in the north with hues of yellow and green are quite an exhilarating sight, Mustard greens(Sarson) and makke ki roti makes a lovable evergreen duo.
Mustard greens are the leaves of the mustard plant, Brassicajuncea. Mustard greens come in a host of varieties that each has distinct characteristics. Adding these brilliant leaves to your food preparations will certainly enhance the beauty of any meal.
Most mustard greens are actually emerald green in color, while some are not green at all but rather shades of dark red or deep purple. The leaves of mustard greens can have either a crumpled or flat texture and may have either toothed scalloped, frilled, or lacey edges.
Mustardgreens originated in the Himalayan region of India and have been grown and consumed for more than 5,000 years. Mustard greens are a notable vegetable in many differentcuisines, ranging from Chinese to Southern American. India, Nepal, China and Japan are among the leading producers of mustard greens, a significant amount of mustard greens are grown in the United States as well.
Mustardgreens are an excellent source of many vitamins including vitaminK, vitaminA (in the form of beta-carotene), vitaminC, folate, andvitaminE. They are also an excellent source of the minerals manganese and calcium as well as dietary fiber. They are also a very good source of potassium, vitaminB6, protein, copper, phosphorus, iron, vitaminB2, and magnesium.
Mustard greens are a good source of vitaminB1 and vitaminB3 (niacin). By providing us with a diverse array of antioxidant nutrients, mustard greens help lower our cancer risk by helping us avoid chronic and unwanted oxidative stress.