Punjab

Sarson ka saag

A whole field of greens, slow cooked into one green, buttery spoonful. Punjab winter in a bowl.

75 minTime

9 gProtein each

mediumSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

223kcalsame

9 gproteinsame

9 gfibresame

75minutessame

Per serving, worked out from the ingredient table.

Mustard greens1 large bunch, about 750 g, stems peeled and chopped

Spinach1 small bunch, chopped

Maize flour (fine yellow cornmeal)2 tbsp

Green chilli3 to 4

Ginger5 cm piece, half chopped, half julienned

Garlic8 cloves, chopped

Onion1 medium, finely chopped

Ghee2 tbsp

Red chilli powder (indian red chili powder)½ tsp

Salt1½ tsp

Water¾ cup

Butterwhite butter, to serve

6 steps

1Wash the greens in several changes of water. Peel the thick mustard stems with a knife and chop everything roughly.
2Pressure cook the greens with the green chillies, chopped ginger, half the garlic, salt and the water for 4 whistles, then let the pressure release naturally.
3Mash the greens with a wooden churner or pulse them a few times in a blender, keeping some texture.
4Return to the heat, sprinkle in the makki atta and simmer on low, stirring often.
5In a small pan heat the ghee. Fry the remaining garlic and ginger, then the onion until golden. Add the chilli powder and pour everything over the saag.
6Simmer 5 more minutes and serve hot with a spoon of white butter and makki ki roti.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.