WINTER ON THE PLATE: THE QUINTESSENTIAL SARSON KA SAAG

Winter in India is synonymous with mustard fields turning golden, and with it comes the iconic Sarson ka Saag, a dish that embodies warmth, nutrition, and tradition.

- TDG NETWORK

Mustard Greens

The preparation begins with fresh mustard greens, often combined with spinach and bathua to balance flavors and textures. The leaves are thoroughly washed and chopped before being boiled until soft. In a separate pan, a tempering is prepared using ghee, finely chopped onions, ginger, garlic, and green chilies. Once the greens are cooked, they are mashed to a smooth consistency and mixed with the tempered ingredients, allowing the flavors to meld beautifully. A pinch of salt and a touch of red chili powder enhance the taste, while a dollop of fresh butter or ghee on top elevates the dish to a winter comfort meal. Traditionally paired with Makki ki Roti, this saag offers a rustic, earthy flavor that warms the soul and the body.

Another winter favorite is Bathua Saag, prepared from the wild goosefoot plant that grows abundantly in northern fields. Its slightly bitter flavor is perfectly offset by slow cooking with onions, garlic, and mild spices. Some households prefer to add a hint of yogurt while cooking to lend a creamy texture and mellow out the sharpness. Bathua Saag can also be blended with mustard greens or spinach to create a lighter version that maintains nutritional richness while offering a milder taste. A traditional garnish of ghee and freshly chopped coriander leaves adds aroma and enhances the overall flavor.