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Ingredients
- Serves 8 people
120 g Sarson (mustard leaves)
50 g spinach leaves
30 g Mooli Ke Patte (chopped tender radish leaves)
2 to 3 inches white radish root
30 g fenugreek leaves, chopped
2 white onions, finely-chopped
3 tomatoes, finely-chopped
2-inch ginger, peeled and chopped
2 green chilies, finely-chopped
7 to 8 garlic cloves, chopped
3 g red chili powder
2 g pinch Hing (asafoetida)
300 ml water
10 g maize flour
2 to 4 g salt to taste
For tempering the Saag:
1 white onion, finely-chopped
20 ml oil
3 bowls of cooked Saag (mustard leaf curry)
For garnishing and serving:
few sprigs of fresh coriander
2 Makke Ki Roti (maize flour flatbread)
Sarson Ka Saag (Mustard Leaf Curry)
Sarson Ka Saag is a hugely popular vegetarian curry from India’s northern state of Punjab. It is a staple in Punjabi cuisine as mustard grows in abundance throughout the state. Though the dish is named after its main ingredient mustard, it can be loaded up with healthy leafy greens such as fenugreek leaves, radish tops etc., making the dish rich in vitamin and mineral. The most classic accompaniment for Sarson Ka Saag is Makke Ki Roti (maize flour flatbread) and white butter.
- Medium
- 120 min
- 120 min
- 15 min
- 4 steps
- 19 Ingredients
- Medium
- 4 steps
- 19 Ingredients
- 120 min
- 120 min
- 15 min
Instructions
-
Prepare the leafy greens
- Rinse all the mustard greens, radish greens, fenugreek leaves, and spinach under cold running water until all the dirt is removed, or for about 2 to 3 minutes.
- Once clean, cut all the leafy greens roughly into ½-inch pieces.
- Set aside in a bowl to be used later.
-
Make the leafy green puree
- In a large pot over medium heat, add all the ingredients for Sarson Ka Saag except maize flour. Cover with a lid and cook.
- Cook until all the leafy greens are completely soft.
- Once cooked, drain the water and transfer the greens to a bowl to cool. Save some of the water to help in the blending process.
- In a blender, add the cooled leafy greens, along with the cooking water and the maize flour.
- Blend into a smooth puree. Ensure that there are no lumps or unblended pieces of greens.
-
Cook the leafy green puree
- In a large pot over low heat, add oil.
- Add the blended leafy greens and cook until all of the raw taste and aroma of the ingredients has disappeared, or for about 25 to 30 minutes.
-
Temper the Sarson Ka Saag
- In another large pot, add the finely-chopped onions and cook until they are translucent or for about 2 to 3 minutes.
- Add the cooked greens puree and cook for another 2 to 3 minutes.
Plate and Serve!
Serve the Sarson Ka Saag hot, accompanied with Makke Ki Roti (maize flour flatbread). Garnish with a few sprigs of fresh coriander
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Ingredients
- Serves 8 people
-
120 g Sarson (mustard leaves)
50 g spinach leaves
30 g Mooli Ke Patte (chopped tender radish leaves)
2 to 3 inches white radish root
30 g fenugreek leaves, chopped
2 white onions, finely-chopped
3 tomatoes, finely-chopped
2-inch ginger, peeled and chopped
2 green chilies, finely-chopped
7 to 8 garlic cloves, chopped
3 g red chili powder
2 g pinch Hing (asafoetida)
300 ml water
10 g maize flour
2 to 4 g salt to taste
-
For tempering the Saag:
1 white onion, finely-chopped
20 ml oil
3 bowls of cooked Saag (mustard leaf curry)
-
For garnishing and serving:
few sprigs of fresh coriander
2 Makke Ki Roti (maize flour flatbread)
Nutrition
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