Lohri is a Punjabi festival celebrated in the punjab region of India and Pakistan and also by the punjabis all across the globe. Celebrating the last days of winters and also the new harvest of the season.
On the eve of Lohri, people come together and enjoy doing Gidda and Bhangra around the Bon fire, share new harvest such a sugarcanes, ground nuts and jaggery with each other and play many other games, have dinner specialities like Sarso da Saag and Makki di Roti, Til Chawal, jaggery and crunching on sugarcanes.
Sarso da Saag being the traditional Punjabi Cuisine, also the most important and the popular one, I chose it for the Lohri special. This was not the first time me eating sarson da saag but I never ever tried making it myself. I searched for the recipe on the internet a bit, even called few Punjabi friends so as to get it as authentic as possible and to be honest even though it was a little time consuming, but it is quite easy to make.
Recipe type : Main
Cuisine : Punjabi / North Indian
Prep time : 30 mins ( cleaning and washing included)
Cook time : 40 mins
Total time : 70 mins
Serves : 2
Ingredients you will need to make Sarso Da Saag:
- 1 bundle – Sarso / Mustard leaves
- 1/2 bundle – Palak / Spinach
- 1/2 bundle – Chandan Batwa / chenopodium
- 2 nos – medium sized Onions
- 2 nos – medium sized tomatoes
- 5-8 nos – Green chillies
- 1 tbsp – Corn Flour ( grinder at home) / Corn Meal / fine paste of great sweet corn
- 1 tsp – Red chili powder
- 2 tbsp – Ghee / butter for sauteing
- 1 tsp – Cumin seeds
- 1 tsp – Ginger Garlic paste
- 1 1/2 glass – Water
- 1 tbsp – Makkhan / Butter
- Salt to taste
- Prep time varies according to how muddy the the leaves are. Mine were straight out from the farm so it took me a while to assure the leaves are clean.
- Cooking time varies too depending on the quantity.
- If you are cooking for more than 2 people make sure the ratio of the Mustard leaves , spinach and chandan batwa should be 2:1:1 respectively, whether you are measuring it in bundles available in the market or as per bowl after it being clean and chopped.
- Sort and clean all the greens under the running water and chop it finely.
- Finely chop the onions, tomatoes and chillies.
- Pressure cook all the green leaves with some salt and half glass of water in the pressure cooker for 1 whistle.
- Once cooked and the pressure is released, remove half of the cooked leaves in a plate and let it cool. Grind that half in the grinder into a coarse paste. Mix the paste with the other half and keep the mixture aside.
- Dry roast the corn flour or corn meal or fresh corn till it slightly changes color. Keep aside.
- Heat a pan, add 1 tbsp of ghee and then cumin seeds and let them pop. Then simmer the flames and add onions, tomatoes and green chillies and saute it till everything becomes soft, then sprinkle the red chilli powder and saute till the mixture started releasing the ghee from the edges.
- Then add the mixture of spinach, the mustard leaves and chandan batwa into the pan of the mixture of onions and tomatoes. Keep stirring while it boils for around 5 mins. Add the corn flour and keep stirring for next 5-6 mins or until everything is properly mixed and is smooth in texture. Add or reduce water accordingly until you get the consistency as shown in the images above. Add salt if needed.
- Sarso da saag is ready. Serve hot and with generous topping of Makkhan or Butter. Enjoy the saag with Makki di Roti or any paratha.
Enjoy Lohri with your loved ones and make sure you try this recipe of Sarso Da Saag and share it with your friends and family.
Do let me know of how you made it, send me images or you can simply tag me on any social handle named @mantraamugdha (Instagram , Twitter , Facebook )
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