Sarson ka Saag in a Clay Pot (Punjabi Mustard Greens)

Sarson ka saag (ਸਰ੍ਹੋਂ ਦਾ ਸਾਗ) is winter food in Punjab: mustard greens cooked down slowly until they turn soft and creamy, then finished with ghee and garlic. In villages it is still cooked in a clay pot over a low fire for hours. A gas stove on a low flame does the same job.

• Serves 4
• Prep 25 minutes
• Cook 1 hour 30 minutes
• Pot 3 L pot

Ingredients

• 500 g mustard greens (sarson), washed well and roughly chopped
• 250 g spinach (palak), washed and chopped
• 100 g bathua or radish leaves, optional
• A 2 inch piece of ginger, chopped
• 8 garlic cloves
• 3 green chillies
• 2 cups warm water
• 2 tablespoons maize flour (makki ka atta)
• Salt to taste

For the tempering

• 2 tablespoons ghee
• 1 onion, finely chopped
• 4 garlic cloves, chopped
• 1 teaspoon red chilli powder

Method

1. Put all the greens, ginger, whole garlic, green chillies, salt and warm water in the clay pot.
2. Start on a low flame. Once the pot is hot, go up to medium and bring it to a gentle boil.
3. Lower the flame, cover partly and cook for about 1 hour, stirring now and then, until the stems are completely soft.
4. Mash the greens in the pot with a wooden masher until coarse and creamy.
5. Sprinkle in the maize flour and stir well. Cook on a low flame for 20 to 25 minutes, stirring often so it does not catch. Add a splash of warm water if it gets too thick.
6. For the tempering, heat the ghee in a small pan. Fry the onion until golden, add the garlic, then the chilli powder. Pour it over the saag and mix.

Serve with makki ki roti, white butter and a piece of jaggery.

Clay pot notes

• Use a wooden spoon or masher. Metal can scratch the inside of the pot.
• If you need to add water while cooking, use warm water. Cold water in a hot pot can crack it.
• The saag stays hot in clay for a long time, so you can cook it ahead and serve from the pot.

A deep pot gives the greens room to cook down. We use the red clay pot, 3 litre size.