Sarson ka Saag (Purée de Feuilles de Moutarde)
Le grand classique d'hiver du Pendjab : feuilles de moutarde mijotées avec des épinards, réduites en purée rustique et relevées d'un tadka au ghee.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Cuisinez sans limites
Toutes les recettes débloquées, méthode complète incluse · Mode cuisine mains libres avec minuteurs
Commencer ma semaine gratuiteContinuer avec l'accès gratuitSimmer the greens
Put the mustard greens, spinach, bathua, ginger, garlic, chilies and 1 tsp salt in a large pot with 250ml water. Cover and simmer for 40 minutes until very soft, stirring occasionally.
Mash with cornmeal
Sprinkle in the cornmeal and mash everything with a potato masher or pulse briefly with a stick blender — it should be coarse, not smooth. Simmer for 10 minutes more, stirring, until thick.
Make the tadka
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Combine and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer the greens
Put the mustard greens, spinach, bathua, ginger, garlic, chilies and 1 tsp salt in a large pot with 250ml water. Cover and simmer for 40 minutes until very soft, stirring occasionally.
Mash with cornmeal
Sprinkle in the cornmeal and mash everything with a potato masher or pulse briefly with a stick blender — it should be coarse, not smooth. Simmer for 10 minutes more, stirring, until thick.
Make the tadka
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Combine and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
When Punjab's fields turn yellow with mustard flowers in winter, farming families harvest the young leaves for saag. Slow-cooked for hours in earthen pots over wood fires, it was the hearty, warming meal of the cold months.
Paired with makki di roti (cornmeal flatbread), it remains one of the defining dishes of Punjabi culture, celebrated in songs and films.
⭐ Why It's Famous
Sarson ka saag with makki di roti is the taste of a Punjabi winter — rustic, peppery and rich with ghee.
💡 Fun Fact
Many Punjabi families say saag tastes even better the next day, reheated with fresh ghee.
Punjab
30.90°N, 75.86°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!