Sarson ka Saag also known as (sarson da saag ) is one of the very popular dish that has its origin in the Punjab province. It’s basically a dish can can be made during the the winter season as the main ingredients of it, i.e the saag (saaron da) or mustard leaves is available abundantly at this time ,along with spices.

The dish is regarded as the traditional way to celebrate the starting of winter, saag and is usually served with a special type of roti, makki di roti (literally “unleavened corn bread) . It can be greased or topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (clarified butter).

Some people might prefer to add Spinach (palak) to enhance the color and thicken the dish, even if this might cause some alteration in the taste.

Ingredients:
Mustard (sarson) leaves – 500 grams
Tomatoes -250 grams
Green chilies -2 to 3
Onion – 1 big size (chopped in medium size)
Garlic – 8 – 10 cloves
Ginger – 1 inch long piece
Oil – 2 table-spoon
Gram flour -1/2 Cup
Heeng (asafoetida) – 1 pinch
Jeera (cumin seeds) – 1 tea-spoon
Turmeric powder – 1/2 tea-spoon
Makka (corn) flour or gram flour – 1 table-spoon
Red chilly powder – 1 tea- spoon
Salt – add to taste
Butter/Ghee- 1 table-spoon

1) In the bowl clean the mustard leaves properly and wash them twice with water. Place the leaves in a strainer so that all water is removed from the leaves. Cut the leaves into thick pieces.

2) Pour oil in a frying pan (kadhai) and heat, put Heeng and Jeera in hot oil.
3) Once the jeera starts crackling , add the onion ,ginger and garlic and saute for a while.

4) Add the mustard leaves and cook it for sometime , by covering the lid and then cool them off.

5) The leaves should by now discharge all the water content and reduce its size.

6) Now in a mixer grinder blend the leaves and do make sure it is not excessively fine.

7) In the pan ,now add the tomatoes and gram flour then put the mixture from the blender and cook for some time.

8) If required put 1 glass of water and salt in the spices, mix properly by stirring with a spoon. After curry comes to boil cook it for 5-6 minutes on a low flame.

9) Your Sarson ki Bhaji is ready.

Take out Bhaji in a bowl, put butter or Ghee on top. Serve hot Sarson ka Saag with Makke ki Roti, naan, paratha or chapati.

Courtesy
https://en.wikipedia.org/wiki/Sarson_da_saag
http://nishamadhulika.com/en/692-सरसों-का-साग-sarson-ka-saag-recipe.html
https://www.youtube.com/watch?v=1rHeCtYySyk