I made this Sarson Ka Saag, Potato, Paneer and Pea Pie filling during British Pie Week (7th - 13th March 2016) and then lost Internet connection for five days so could not share the recipe with you then.
I don't want to be pedantic, but many people make a mistake of thinking Spinach is Saag. It is not and sadly many people of South Asian heritage continue to perpetuate this. Why I am not sure, perhaps because they don't know their greens! So let me tell you, Saag is mustard greens and Palak is Spinach. See THIS blog link if you wish to learn more.
Saag is a dish I used to resent eating when I was a child, all green and mushy. Now there are days when I hanker for the siliky green thick sauce. My way of cooking Sarsan Ka Saag is in no way authentic, as the authentic way is time consuming, so I rely on tinned Sarsan Ka Saag. This recipe is my lazy version made with tinned Sarsan Ka Saag but the memories of eating it are rooted in my childhood days and evoke happy and carefree times.
Although you could eat this filling as a curry with rice or an Indian style bread. The filling is actually extremely versatile as its not sloppy.
So here are some suggestions: Make a Indo-Greek Spanakopita with filo pastry; Indian Samosas or individual small hand pies (see below). Or wrap it in a Pakistani roti. Punjabi chappati or Mexican tortilla or slather it over an Indian naan bread and call it a pizza! Or you could simply make one large pie and top it with puff pastry or make individual Pot Pies!
I have to admit that I was partly inspired by the rather pretty Rejina Sabur-Cross aka The Gastro Geek for this recipe. A couple of years back she made Aloo Saag Pies. We have similar ingredients, but our approach to making the filling is different. She uses tamarind. I don't but if you want you could dollop a tablespoon or two of sweet mango chutney, but its not essential.
I used tinned Sarson Ka Saag. there is no way I will ever attempt making saag from scratch at home. See here why?! I either wait for my mother or sister-in-laws to make some and offer me some, or buy it in tins and then I adapt it to my taste. I won't begrudge you if you used tinned spinach - just call it Palak.... please. I am sharing this with Cook Once Eat Twice hosted by Searching for Spice; and Inheritance Recipes challenge co hosted by Solange at Pebble Soup and Coffee and Vanilla.
It was my mothers 60th Birthday yesterday. We went over for a good home-made celebratory meal and generous piece of Birthday cake. I forgot to take my camera with me, so don't have any photographs to share, but both my brothers took loads, so hopefully I will get to share some next week.
I don't know if you've noticed, but there has been a distinct lack of foodie posts on my blog recently. Yes part of the reason is I have been distracted with gallivanting around parts of Wales, the other is my other hobby: growing veg. But the real truth is my mother. One of the benefits drawbacks for a foodie and one that likes to cook is moving closer to family whom also like to cook from scratch; and their insistence to feed you or send you food over. And this has been happening lots. So with the exception of the 'Caerphilly Cheese, Leek and Potato Pie' I made a few days ago, not much cooking has been taking place in my new kitchen.
As well as Birthday cake, pilau rice, potato tikkia, vegetable samosas, pakoras ... one of the other homemade dishes we have been feasting on is authentic saag - mustard greens. For many of my Welsh readers it will look like laverbread, but I assure you it is nothing like it. It is only similar in that is it is an acquired taste. In my childhood days and even in my youth, I did not like this jet green stuff much. However over the years my tastes have,...well matured shall we say. These days I would describe it as lush. Its like deep green butter or Pâté if you wish, that you can lavishly smear your naan bread or roti with it and eat.
Although saag can be made with any green, proper Saag is made with mustard greens, not that stuff that is sold in restaurants and take-aways as Palak Saag which is spinach by the way. My mother will say ‘real saag is king and palak is the prince’ and I think this is true to those who know the difference. If you interested to learn more about authentic saag, follow this link.
I have to put hand on heart and say, I have not attempted to make saag for myself as it takes hours and its such a laborious cooking process. The closest I have got it by making a cheats version of it with Turnip Greens, its was lovely - but different.
Anyway, we have enjoyed my mothers rich homemade saag with plain basmati rice, with roti and with naan bread. And guess what there is still loads more. I am freezing the rest for another day.
