Learn how to make Sarson ka Saag ~ Mashed mustard green and spinach curry
The temperature outside is steadily rising and the latest weather forecast says that it will touch 18 deg C this weekend! The delicate snowdrops and colourful crocus are blooming everywhere and the daffodils are almost ready to spread their sunshiny cheer! It feels like the winter is at its teetering end in my neck of woods.
In the last 13 years of winters in the UK, this year has been the mildest and short winter ever. Last year, we were still buried under the blanket of snow until April, and this year I have seen more sunny days than in winter than all the winters in the last decade put together! Talk about global warming!
Ingredients for Sarson da Saag
Before we bid adios to winter and winter produces, especially winter greens, I am making the most of them by cooking all my winter favourite dishes from India. The ingredients you see here are used in making one of my most favourite winter dish from the land of 5 rivers. It’s Sarson ka Saag or in simple words, mashed mustard and winter greens. Saag is a generic name for cooked and pureed green leafy vegetables like mustard greens, spinach, fenugreek leaves, kale, spring greens, coriander and even mint leaves! Unlike spinach greens, which takes just few minutes to wilt and cook, saag takes much longer time as the greens usually have thick leaves and veins which take long time to break when cooking. I don’t call myself a patient cook, but once in a while when there is a special occasions like my loved one’s birthday, I pour my energy and every bit of me into making something special to celebrate the special days of my loved ones. Like every year, I cook something new which they have never tried before for birthday dinner and this year for my husband’s birthday I cooked this classic combination of Sarson ka Saag and Makki ki Roti.