Indian Sarson Ka Saag – Indian Mustard Greens

So don’t wait get cosy and warm this winter with Sarson Ka Saag and Makki Ki Roti!

Total Time: 55 mins

Serves: 6 to 8 people

Ingredients:

1. 1 cup water for blanching greens
2. 1 tbsp clarified butter
3. 2 whole kashmiri red chilies
4. a pinch of asofoetida
5. 1 tbsp caraway seed (optional)
6. 2 green chilies chopped finely
7. 2 inch ginger chopped into julienne
8. 8 garlic cloves chopped finely
9. 1 tbsp garam masala powder (optional)
10. 2 bunch of mustard greens (sarson) around 1kg
11. 1 bunch of spinach green (palak) around 500 gms
12. 1 bunch of dill leaves around 300 gms
13. 1 tomato chopped into chunks (optional)
14. 1 tbsp maize flour
15. salt as per taste

Method:

Wash and chop all greens. Take a vessel add 1 cup of water add all the chopped greens to it. Cook for 20-25 mins Or until all the water evaporates. Allow the blanched leaves to cool down.

Take another pan dry roast the maize flour till it starts emitting nice aroma. Switch off the gas and keep the roasted maize flour aside.

Once the blanched leaves cool down. Combine tomato chunks with the leaves and grind them into a processor until smooth puree formed.

Transfer the tomato-greens puree into a wok Or vessel. Place on medium heat also add the roasted maize flour. Cook saag until it starts leaving the edges of the pan. If its sticking to the bottom add little water and stir nicely.

For tempering take clarified butter (ghee) in a small vessel. Once its hot add caraway seeds, whole red kashmiri chilies, asofoetida,  green chilies, ginger julienne and garlic cloves.

Saute all nicely lastly add salt and garam masala powder for seasoning and flavor. Switch off the gas serve hot with a dollop of white butter, clarified butter Or butter along with makki ki roti.

Tip:

1. Vegans could use oil Or almond butter for Sarson Ka Saag.
2. I have use garam masala powder as I love spice. You could skip it if you wish to.
3. While cooking greens if it’s getting too dry you could add a little water.

Enjoy Sarson Ka Saag!

The printable version below: 

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Indian Sarson Ka Saag – Indian Mustard Greens

 

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Prep time

25 mins

Cook time

30 mins

Total time

55 mins

 

Ingredients (used american measuring cup, 1 cup = 250 ml)

• 1 cup water for blanching greens
• 1 tbsp clarified butter
• 2 whole kashmiri red chilies
• a pinch of asofoetida
• 1 tbsp caraway seed (optional)
• 2 green chilies chopped finely
• 2 inch ginger chopped into julienne
• 8 garlic cloves chopped finely
• 1 tbsp garam masala powder (optional)
• 2 bunch of mustard greens (sarson) around 1kg
• 1 bunch of spinach green (palak) around 500 gms
• 1 bunch of dill leaves around 300 gms
• 1 tomato chopped into chunks (optional)
• 1 tbsp maize flour
• salt as per taste

Instructions

1. Wash and chop all greens. Take a vessel add 1 cup of water add all the chopped greens to it. Cook for 20-25 mins Or until all
2. the water evaporates. Allow the blanched leaves to cool down.
3. Take another pan dry roast the maize flour till it starts emitting nice aroma. Switch off the gas and keep the roasted maize
4. flour aside.
5. Once the blanched leaves cool down. Combine tomato chunks with the leaves and grind them into a processor until smooth puree
6. formed.
7. Transfer the tomato-greens puree into a wok Or vessel. Place on medium heat also add the roasted maize flour. Cook until it
8. starts leaving the edges of the pan. If its sticking to the bottom add little water and stir nicely.
9. For tempering take clarified butter (ghee) in a small vessel. Once its hot add caraway seeds, whole red kashmiri chilies,
10. asofoetida, green chilies, ginger julienne and garlic cloves.
11. Saute all nicely lastly add salt and garam masala powder for seasoning and flavor. Switch off the gas serve hot with a dollop
12. of white butter, clarified butter Or butter along with makki ki roti.

Nutrition Information

Serving size: 6 to 8 people

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