Health Benefits:
Mustard greens, spinach, and bathua are packed with essential nutrients, including vitamins A, C, and K, as well as iron, calcium, and antioxidants. These leafy greens are known for their anti-inflammatory properties, and for boosting immunity. Plus, the use of cornmeal flour (makki atta) adds dietary fiber to the dish, making it a healthy and wholesome dish.
Makki Ki Roti and Sarson Ka Saag:
No discussion of Sarson Ka Saag would be complete without mentioning this quintessential pairing – Makki Ki Roti (corn tortilla). Made from maize flour, Makki Ki Roti is the best pairing to the rich Sarson Ka Saag. Growing up, I would often hear my grandfather talk praises of Sarson da Saag aur Makki di roti. The earthy, slightly sweet taste of the makki ki roti complements the rich flavors of the saag.
Who created Saag?
Saag was generally the meal taken by the rural people in Punjab. Historically, this dish was prepared by farmers using locally grown ingredients. By definition, Saag was and continues to epitomize the farm-to-table concept. Over time, Sarson Ka Saag evolved from a humble peasant dish to almost a delicacy, particularly because of the preparation it needs when prepared in the traditional stovetop way.
What Type of Greens are Needed for Saag:
How to Make Saag:
Sarson ka Saag actually has minimal ingredients but requires a good amount of prep work to pick and clean the greens. To make Sarson ka Saag, begin by preparing the greens. Peel the tough skin from the stems of the mustard leaves and wash them thoroughly. Finely chop or pulse in a blender thoroughly washed mustards greens, along with spinach, bathua, green chilies, ginger, and garlic. In a large pot, combine the chopped greens with water and salt, and let it simmer for an hour. Then, sprinkle cornmeal flour evenly into the pot and continue cooking until the saag thickens and the water evaporates. My mother-in law recommends giving it another hour to thicken. And that is it! For the tadka, heat ghee in a pan and fry sliced onions until golden brown. Add this very simple tadka to the saag and serve hot with a dollop of white butter, alongside Makki Ki Roti. I love having Saag with a normal roti or paratha or sometimes without an bread too!
