Saag is referred to making green curry using variety of fresh greens leaf vegetable. But most used and eaten fresh green vegetable is Sarson (Mustard) during winter season. Sarson ka Saag is a traditional dish. Mostly cooked and readily available during winter season in Punjab. People love to eat this in Pakistan and India. You can make it at home using the recipe given below. I prefer to use all mustard but you can mix it with spinach or any other green leaf vegetable. This Saag made out of full mustard leaves is comparatively pungent flavor and yogurt gives the ultimate tartness in the dish. Traditionally it is made out of Buttermilk, but it is easy to use yogurt instead of buttermilk.

Ingredients

Yogurt ½ kg (whisk well)

Fresh Sarson (mustard leaves and stems) finely chopped, washed and boiled, 2 cups

Bajra (Pearl Millet) boiled, 1 to 2 tbsp

Red chili flacks 3 tbsp

Red chili powder 2 tbsp

Salt ¾ tbsp

Tarka:

Garlic 3 to 4 cloves

Desi ghee or butter 3tbsp

Procedure

Finely chop, wash the green leaves and stems of mustard. Then boil mustard and bajra for about an hour and Blend well the mustard using hand blender. Add all the blended green sarson in a heavy bottom pot, to that add yogurt, red chili powder, red chili flacks and salt.

Mix well, It will bubble up. You have to stir continuously otherwise it will stick to the bottom. When mostly water dries out turn off the flame and prepare tarka for the saag.

Tarka:

Peel off the garlic cloves and rinse them well and roughly chop them. In a small pan add desi ghee or butter, wait for it to heat up a bit. Add chopped garlic, wait until they get dark golden brown color. Add that straight into warm saag quickly cover the lid. Wait for 2 minutes and then it is ready to be served.

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