Mustard greens are so rich in vitamin and deliciously pungent. A winter staple in North India this recipe is comforting and perfect to step into spring. As I cleaned out my vegetable patch to prep for spring planting I harvested bunches of mustard greens and spinach leaves that survived the winter.
I made the base recipe in bulk and will freeze the portions which can be used anytime. Just need to temper before serving.
Traditionally served with “makki ki roti” which is basically ground corn flatbread. You can use cornmeal or masa flour for the flatbread.
Sarson ka Saag
- 1 bunch mustard leaves
- ½ bunch spinach leaves
- 1 cup radish leaves
- 1 onion
- 2 tomatoes
- 2 inch ginger, chopped
- 2 green chilies, chopped
- 7-8 garlic cloves
- 1 to 2 cups water
- 2 tbsp corn meal
- salt as required
for the tempering:
- 1 medium sized onion, finely chopped
- 1/2 tsp red chili powder
- 1/2 tsp corainder powder
- 1/2 tsp turmeric
- a generous pinch of asafoetida powder
- 1/2 tsp garam masala
- 1 to 2 tbsp Ghee or clarified butter
- Julienned green chilies and ginger for garnish
Putting it together:
- Wash all the greens and add them to a pressure cooker or pan
- Add onions, tomatoes, ginger garlic and green chilies with a cup of water.
- Cook until all vegetables are tender. About 10 mins in a pressure cooker and 30 mins in a pam
- Blend in a food processor along with the corn meal
- Heat ghee in a heavy bottomed pan and add the chopped onions for the tempering and fry them till light brown.
- Add all the spices and saute for a few mins.
- Add the prepared saag, cover and let it simmer for 5-6 mins
- Serve sarson ka saag hot with some chopped onions, chilies, ginger with makki ki roti