While making the last batch of Mooli Ke Patton Ka Saag, I realised the winter is almost over. The pleasant spring breeze knocks on the door sometimes during the day. The lazy souls have shed the extra layer of woollens and got back to the routine of an early morning visit to the vegetable flea market. These are the last few days to relish the lustrous green leafy vegetables until we bid them goodbye till next winter. Especially in a Punjabi household, during the winters, a variety of saag curries are a regular affair.
From Sarson ka Saag (see recipe here), Saag Wala Mutton to Mooli Ke Patton Ka Saag, all are savoured with some artisanal flatbread like Makke Ki Roti (see recipe here), Missi Roti or Tandoori Roti. There are certain delicacies which taste better only during a particular season. And Mooli Ke Patton Ka Saag being one of them. The radish greens shed that pleasing pungent flavour as the winter passes away. Later, they taste more like a pungent grass then the juicy leaves. So till the time, there is a nip in the air, it is the right time to make Mooli Ke Patton Ka Saag.
I’m not sure why so many people think Punjabi Cuisine is all about robust meat curries. The well-made hearty vegetarian curries like Mooli Ke Patton Ka Saag are equally delightful. The vegetables that are used on a routine basis in our household are generally of the most ordinary: fresh green leafy vegetables, root vegetables, okra and beans. But in each curry and stir-fry, the palate of spice, sweet and sour is manipulated to draw out a different set of flavours. Winter delicacies like Mooli Ke Patton Ka Saag are the simple dishes that you dream of when away from home. When the season if off, we often crave for lunch Mooli Ke Patton Ka Saag, Kadhi Pakora along with Phulkas and Rice.
Learn how to make Mooli Ke Patton Ka Saag in few simple steps:
Mooli Ke Patton Ka Saag
Ingredients
- 2 bunch of radish leaves
- 1 small - size radish peeled and chopped
- 2 medium-size tomato fine chopped
- 1 tbsp ginger-garlic paste
- Salt to taste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tbsp mustard oil
Instructions
- To make the Saag, first clean and wash the radish leaves.
- Let the washed leaves sit on a metal colander for sometime to drain out the excess water.
- Fine chop the radish leaves along with the radish. Set aside.
- In a pressure cooker, add 1 - 2 Cup of water along with chopped radish greens, salt and radish.
- Stir to combine and cook the radish green for 1 whistle in medium heat.
- After one whistle reduce the heat to low and cook the greens for 3 - 5 minutes. Turn off the heat.
- Let the steam release naturally from the pressure cooker.
- Now heat mustard oil in a heavy bottom saucepan.
- Add ginger garlic paste and cook still the raw smell wafts away.
- Next add chopped tomato. Cook till tomato turn soft and mushy.
- Once the tomato are nicely cooked, add the cooked saag in the saucepan.
- Add chili powder, turmeric powder and stir to combine.
- Using a vegetable masher gently mash the saag once or twice.
- Cook the saag in the saucepan till the excess liquid evaporates and tomato masala is nicely combined with the radish greens.
- Taste and adjust the salt accordingly. Turn off the heat.
- Serve Mooli Ke Patton ka Saag warm with Phulkas and Dal for lunch or dinner.
