Sarso ka Saag is a beloved North Indian dish made with mustard greens, also known as sarson. This flavorful and nutritious green is often paired with other seasonal vegetables to create a hearty and comforting meal. In this recipe, we’ll be combining sarso ka saag with cubes of brinjal (eggplant) and potato for a wonderfully textured and satisfying dish.

Ingredients:

1. Chopped Sarso ka Saag – 1/2 kg
2. Brinjal, cubed – 100 grams
3. Potato, cubed – 100 grams
4. Garlic and Ginger Paste – 1 tablespoon
5. Cooking Oil – 2 tablespoons
6. Green Chilies, sliced – 5 pieces
7. Turmeric Powder – 1/2 teaspoon
8. Red Chili Powder – 1 teaspoon
9. Coriander Powder – 1 teaspoon
10. Salt to taste

Let’s begin by preparing the vegetables:

• Start by washing the sarso ka saag thoroughly and chopping it into bite-sized pieces. This green can sometimes be a bit tough, so chopping it ensures a more enjoyable texture in the final dish.
• Next, peel and cube the potatoes, ensuring the pieces are around 1-inch in size. Potatoes are a great addition to this dish as they provide a starchy and comforting element, balancing out the bitterness of the mustard greens.
• For the brinjal, slice it into 1-inch cubes as well. Brinjal, with its soft and velvety texture, complements the sarso ka saag beautifully, adding depth and richness to the overall dish.
• Now, let’s move on to the spices and aromatics. Prepare a paste by finely mincing the garlic and ginger together. This fragrant paste will be a key flavor component in the dish.
• Gather the remaining spices: turmeric powder, red chili powder, and coriander powder. These spices will not only add depth of flavor but also lend a vibrant color to the final dish.
• With all the ingredients prepped, it’s time to start cooking.
• Heat a large pan or wok over medium-high heat and add the cooking oil. Once the oil is shimmering, carefully add the cubed potatoes and brinjal. Fry these vegetables for about 2 minutes, stirring occasionally, until they start to develop a golden-brown color on the edges.
• Now, it’s time to season the fried vegetables. Add the turmeric powder and a generous pinch of salt. Toss everything together to ensure the potatoes and brinjal are evenly coated with the spice and salt. Continue cooking for another 5-6 minutes, or until the vegetables are tender and cooked through.
• Once the potatoes and brinjal have reached the desired texture, it’s time to add the star of the dish – the sarso ka saag. Carefully transfer the chopped sarso ka saag into the pan, making sure to incorporate it well with the fried vegetables. The addition of the sarso ka saag will instantly infuse the dish with its signature earthy and slightly bitter flavor.
• As the sarso ka saag begins to cook, add the sliced green chilies. The chilies will not only contribute a delightful spicy kick but also enhance the overall aroma of the dish. Stir everything together, ensuring the greens are well-coated with the oil and spices.
• Reduce the heat to medium-low and let the sarso ka saag cook, stirring occasionally, until it has softened and the excess moisture has evaporated. This process should take around 10-15 minutes, depending on the volume of the greens.
• Once the sarso ka saag has reached the desired texture, it’s time to add the remaining spices. Incorporate the garlic-ginger paste, red chili powder, and coriander powder into the pan. Stir everything together vigorously to ensure the spices are evenly distributed throughout the dish.
• Continue cooking for an additional 5-7 minutes, or until the spices have had a chance to bloom and the flavors have melded together beautifully. During this time, keep a close eye on the dish, stirring occasionally to prevent any sticking or burning.
• As the sarso ka saag cooks, the aroma will start to fill the kitchen, tantalizing your senses and beckoning you to taste the dish. The rich, earthy flavors of the mustard greens, the creamy texture of the brinjal, and the starchy comfort of the potatoes will create a harmonious symphony of tastes.
• Once the cooking time is up, take a moment to do a final seasoning check. Taste the sarso ka saag and adjust the salt to your liking. If you prefer a bit more heat, you can add a touch more red chili powder. Conversely, if the dish is too spicy for your preference, you can balance it out by adding a small amount of water or lemon juice.
• With the seasoning adjusted to perfection, your Sarso ka Saag with Brinjal and Potato is now ready to serve. This dish pairs beautifully with steaming hot rice or freshly baked Indian flatbreads, such as roti or naan. The combination of the earthy sarso ka saag, the silky brinjal, and the comforting potatoes creates a truly satisfying and wholesome meal.

As you savor each bite, you’ll be transported to the vibrant flavors of North Indian cuisine, where the humble ingredients come together to create a truly extraordinary culinary experience. The interplay of textures and the depth of flavors in this dish make it a beloved comfort food that can be enjoyed year-round.

Whether you’re a seasoned home cook or just starting to explore Indian cuisine, this Sarso ka Saag with Brinjal and Potato recipe is sure to impress and delight your taste buds. So, gather your ingredients, fire up the stove, and let the magic of this iconic dish unfold in your kitchen.

Here are 10 Frequently Asked Questions (FAQs) based on the Sarso ka Saag with Brinjal and Potato recipe:

What is Sarso ka Saag?

A: Sarso ka Saag is a popular North Indian dish made primarily from mustard greens (sarson).

Can I use frozen sarso instead of fresh?

A: Yes, you can use frozen sarso if fresh is not available. Thaw and drain it before use.

Is this dish vegetarian?

A: Yes, this recipe is vegetarian. It can easily be made vegan by ensuring the oil used is plant-based.

How spicy is this dish?

A: The spice level can be adjusted to your preference by altering the amount of green chilies and red chili powder used.

Can I substitute brinjal with another vegetable?

A: Yes, you could use other vegetables like cauliflower or carrots instead of brinjal.

How long does this dish keep in the refrigerator?

A:When stored properly in an airtight container, it can last 3-4 days in the refrigerator.

What can I serve with this dish?

A: It pairs well with rice, roti, naan, or other Indian breads.

Is this dish gluten-free?

A: Yes, this recipe is naturally gluten-free.

Can I make this dish less bitter?

A: To reduce bitterness, you can blanch the sarso briefly in boiling water before cooking.

How do I clean Sarso (mustard greens)?

A: Wash the leaves thoroughly in cold water to remove any dirt or grit. You may need to do this several times.