My Mothers 'Sarson Ka Saag' - Mustard Greens

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.