Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dinner

Sarson ka Saag with Cornbread

Traditional Recipe 6: Sarson ka Saag with Cornbread recipe

🧺 Ingredients

• Mustard greens (chopped): 800g
• Spinach (chopped): 400g
• Fenugreek leaves: 100g
• Onions (chopped): 150g
• Tomato (chopped): 100g
• Ginger (minced): 20g
• Green chilies: 2
• Ghee: 40ml
• Cornflour: 30g
• Garam masala: 3g
• Turmeric powder: 2g
• Salt: 10g
• Water: 1200ml
• Cornmeal flour: 350g
• Water: 150ml
• Salt: 5g
• Ghee: 40ml

👩‍🍳 How to make Sarson ka Saag with Cornbread

1. Saag: Blanch mustard greens (800g) and spinach (400g) in boiling water 3 minutes. Drain and chop finely.
2. Heat ghee (40ml) in pot over medium-high heat (185°C). Add onions (150g), cook 4 minutes until golden.
3. Add ginger (20g) and chilies (2), cook 1 minute.
4. Add tomato (100g), cook 2 minutes until soft.
5. Add blanched greens and fenugreek (100g). Stir well.
6. Add turmeric (2g) and garam masala (3g), stir 1 minute.
7. Add water (1200ml), bring to boil, reduce to medium (160°C), simmer 25 minutes, stirring occasionally.
8. Mix cornflour (30g) with 60ml water to slurry. Slowly add to saag, stirring to avoid lumps. Cook 5 minutes until thickened.
9. Add salt (10g). Consistency should be like thick soup.
10. Cornbread: Mix cornmeal (350g) with salt (5g). Add water (150ml) gradually while mixing to form soft, moist dough.
11. Divide into 6 balls. Place between plastic sheets, press into thin discs (1/8 inch).
12. Heat cast-iron griddle (tawa) over high heat (200°C) until very hot.
13. Place cornbread on griddle, cook 1 minute until light brown spots appear. Flip and cook 45 seconds.
14. Transfer to plate, brush with ghee (6ml per bread).
15. Serve immediately with sarson ka saag and white butter.

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