Summary:
Hey mera pyaare foodies and cooking enthusiasts, kaise ho sab log aj. Winter is here, and you know what that means, right. It means it is time for some garam garam comfort food, some deliciousness that warms you up from the inside out. And when we talk about winter comfort food in India, especially from the northern side, there is one dish that instantly comes to mind Sarson ka Saag, of course, served with some piping hot makke ki roti and a dollop of white butter, oh my god, what a dream. It is a classic, it is traditional, and it is absolutely divine.
But let us be honest, yaar, making Sarson ka Saag the traditional way is quite a commitment. It is a labour of love, no doubt, but it is also a labour of hours and hours. From carefully cleaning those beautiful mustard leaves, spinach, and bathua, to the slow cooking process that develops all those deep, earthy flavours, it can sometimes feel like a whole day project. And for us busy bees who still crave that authentic taste, it can be a bit daunting, can it not.
Well, my friends, hold onto your aprons, because today we are talking about a game-changer. We are diving into a recipe that takes all the hard work out of this winter favourite, without compromising on a single bit of that authentic, soulful flavour. And who is the culinary wizard behind this magic. None other than the amazing MasterChef Pankaj Bhadouria. Yes, you read that right. MasterChef Pankaj Bhadouria has shared an incredible Sarson ka Saag recipe that promises to deliver the same deliciousness in just 20 minutes of cooking time. Can you believe it. Twenty minutes, for Sarson ka Saag. It sounds like a dream come true, and believe me, it absolutely is.
Her YouTube channel, MasterChef Pankaj Bhadouria, is a treasure trove of incredible recipes, and this one is a true gem. She understands our cravings for authentic Indian food but also our need for quick and easy solutions. This particular recipe is a shining example of her brilliance in simplifying complex dishes while maintaining their soul. It is all about smart cooking, and she shows us how it is done.
So, what is the secret to this speedy Sarson ka Saag, you ask. Well, it starts with the greens, of course. MasterChef Pankaj Bhadouria uses the classic trio mustard leaves, spinach leaves, and bathua leaves. Now, the description mentions the perfect ratio 500g of mustard leaves, 250g of spinach leaves, and 125g of bathua leaves. This ratio is super important, as it ensures that beautiful balance of pungency from the mustard, mildness from the spinach, and that unique earthy flavour from the bathua. Each leaf plays its part in creating that iconic Sarson ka Saag taste. The first step, as always, is to wash and chop these leafy greens thoroughly. This cannot be stressed enough, as greens can sometimes harbour a bit of hidden dirt, so give them a good, loving wash, just like MasterChef Pankaj Bhadouria explains in her video.
Now, here is where the magic really begins. Instead of slow cooking for hours on end, she opts for the humble pressure cooker. Wah, what a genius move. You simply pop your washed and chopped greens into the pressure cooker along with some key aromatics like onion, garlic cloves, and ginger, plus a tablespoon of makke ka atta, also known as cornmeal flour. A cup of water goes in, and then you pressure cook it for about three whistles. Think about it, yaar. Three whistles, and your greens are perfectly cooked, tender, and ready for the next stage. This step alone saves you an enormous amount of time and effort. The makke ka atta added during boiling is a crucial tip, too. It acts as a natural thickener and helps bind all those lovely flavours together, giving the saag its characteristic creamy texture. This is a brilliant shortcut that many traditional recipes would achieve through hours of continuous stirring and mashing.
Once the pressure cooking is done, and the steam has released, it is time to give our saag a coarse grind. Not a fine paste, mind you, but a coarse, rustic texture. This is important for that authentic, homemade feel. You want to feel the texture of the greens, not just eat a smooth puree. The video even shows MasterChef Pankaj Bhadouria demonstrating how to mash it to the perfect consistency, which is so helpful for beginners. The consistency should be just right, ensuring it holds its form beautifully on your plate.
Next up, we have the first tempering, the tadka that builds the flavour base of our saag. In a pan, you heat some ghee, and then add chopped onions, ginger, garlic, and green chilies. You sauté them until they turn a beautiful golden colour, filling your kitchen with the most amazing aroma. This step is about developing depth of flavour. Once golden, in go the chopped tomatoes and red chili powder. You continue to sauté until the tomatoes become soft and pulpy, melding into the aromatic onion mixture. This forms the soul of the saag’s flavour profile. It is a symphony of savoury, spicy, and tangy notes, all coming together in harmony. Then, the star of the show, our coarsely ground saag, is added to this flavourful base. A pinch of salt and some amchur powder go in, too. The amchur powder adds a lovely tanginess that brightens up the rich, earthy flavours of the greens. Mix everything well, allow it to simmer for about five minutes, letting all those flavours get to know each other intimately. This simmering time is short but sufficient to infuse the saag with the tempering’s deliciousness.
But wait, there is more. MasterChef Pankaj Bhadouria does not stop there. She introduces a second tempering, a grand finale tadka that elevates the dish to another level. In a separate small pan, you heat some more ghee. Into this, you toss a couple of broken red chilies, allowing them to turn smoky and release their incredible aroma. A teaspoon of Kashmiri red chili powder is added next. This gives the saag a beautiful, vibrant red hue without adding too much heat, just a wonderful visual appeal and a subtle hint of smokiness. This smoky, spicy tempering is then poured over the simmering saag, creating that classic sizzle and an irresistible aroma that announces to everyone in the house that something truly delicious is being made. This double tempering technique is a masterstroke, adding layers of flavour and visual appeal that make the dish truly special. It is these little details that make a huge difference in the final taste and presentation of your Sarson ka Saag.
The joy of cooking is truly amplified when you can create such a traditional, beloved dish with such ease and speed. Imagine, in less than an hour, including prep time, you can have a steaming hot bowl of authentic Punjabi Sarson ka Saag ready to be devoured. That is the kind of cooking that makes you feel like a culinary superstar, is it not. And the best part is, you are not sacrificing any of the taste. MasterChef Pankaj Bhadouria assures us that you will get the same authentic Punjabi taste, and I completely believe her. Her recipes are always spot on.
When it is time to serve, remember the holy trinity Sarson ka Saag, makke ki roti, and a generous dollop of white butter, topped with a piece of jaggery. This combination is pure bliss, a match made in food heaven. The sweetness of the jaggery cuts through the richness of the saag, the makke ki roti provides the perfect vehicle for scooping up all that green goodness, and the butter adds an unparalleled creaminess. It is a meal that evokes warmth, tradition, and pure happiness.
So, if you have been hesitant to try making Sarson ka Saag at home because of the time commitment, let MasterChef Pankaj Bhadouria be your guide. Her 20-minute recipe is a testament to smart cooking and a celebration of authentic Indian flavours made accessible. Go ahead, watch her video on the MasterChef Pankaj Bhadouria channel, gather your ingredients, and give this superhit recipe a try. You will be amazed at how easily you can whip up this winter classic. And trust me, your family and friends will thank you for it. It is a recipe that is sure to bring smiles and full tummies all around. Happy cooking, everyone, and enjoy the deliciousness of this super quick Sarson ka Saag. It is truly a dhamaal recipe that you will make again and again.
