Sarson Ka Saag Recipe
Sarson Ka Saag
Spiced Mustard Greens
Submitted By: Taz
Ingredients:
1 lb Fresh Mustard Greens (Sarson Patta/Saag) - washed and rough chopped*
1 lb Fresh Spinach (Palak Patta/Saag) - washed and rough chopped*
1 medium Red Onion (Pyaz) - diced
2 medium Tomatoes (Tamatar) - diced
1-3 Fresh Green Chiles (Hari Mirch) - seeded and minced; amount to taste
4 cloves Fresh Garlic (Leh-sun) - minced
1 inch piece Fresh Ginger (Adrak) - minced
3 Tbs Cornmeal Flour (Makki ka Atta)
2 Tbs Ghee
1 tsp
Garam Masala
1 tsp Turmeric Powder (Haldi)
1 tsp Fenugreek Seeds (Methi Dana)
Juice of ½ Lemon (Nimbu Ras)
Kosher Salt (Namak) to taste
-OPTIONAL GARNISH-
1 Tbs Sweet Butter (Makhan) per serving
¼ tsp Jaggery (Gur) per serving
Preparation:
- Heat ghee in a large heavy bottomed pan, wok, or large kadahi over medium heat until shimmering
- Once ghee is hot, add fenugreek seeds and fry until they crackle (apx 30 seconds)
- Add garlic and ginger to pan and sauté until golden in color (apx 2-3 minutes)
- Add onion and continue to sauté until onions are slightly colored (apx 5-7 minutes)
- Add tomato and continue to sauté for 5-7 minutes or until tomatoes soften and begin to break down
- Add green chile, garam masala, turmeric, and salt to taste (apx 1 tsp) - Mix thoroughly
- Reduce heat to medium-low - Add lemon juice and place greens on top of mixture
- Cover and allow to cook until greens are completely wilted and most of the water has been absorbed (apx 10-15 minutes)
- Once greens are wilted, add cornmeal flour and give everything a good mix - The cornmeal flour will soak up any remaining water (you may have to add a little more depending on how much liquid is still remaining) - Allow to cook for 2-3 minutes stirring frequently
- Remove from heat, adjust seasoning, garnish as desired, and serve hot with plain yogurt and Makki ki Roti or serve as part of any Indian meal
*
Many people make sarson ka saag almost puréed in texture by either finely chopping the greens
and/or using a Madhaani or hand mixer to mash everything up into a 'paste' - I find that I like it a little
'coarse' and 'chunky' so I do not chop the greens very fine (about ½-1 inch pieces) AND, I never mash
it up - but it is up to you
