Sarson Ka Saag
Sarson Da Saag.
Sarson Ka Saag is a Punjabi dish made of mustard greens. Mainly mustard greens are used for sarson ka saag. Since mustard leaves have sharp flavor, some use spinach and bathua leaves to complement. Mustard leaves are blanched and ground into coarse paste. It is then briefly cooked in tempered oil. Sarson ka saag is topped with home made ghee and traditionally eaten with makai ki roti.
Makes: 4 – 5 Servings
Ingredients:
Mustard Greens 3 Cups Packed
Spinach 1 Cup Packed
Bathua Leaves 1/2 Cup Packed
Corn Meal 1 tbsp
Green Chiles 2
Onion 1
Garlic 3 Cloves
Ginger 1 inch Piece
Cumin Seeds 1 tsp
Salt to taste
Ghee / Oil 1 tbsp
Method of preparation:
Peel and finely chop onion.
Peel and crush the garlic cloves.
Remove stems, wash and roughly chop green chiles.
Peel and chop half the ginger and sliver the other half of the ginger.
Clean, wash, separate leaves from stalks and roughly chop mustard greens, spinach leaves and bathua leaves.
Bring to boil a cup or two of water and cook all the greens in boiling water along with ginger and green chillies till leaves turn just soft.
Alternatively, bring to boil a cup of water and cook all the greens till soft and tender.
Once cooled, grind all the cooked greens along with ginger and green chiles into coarse paste.
If necessary add the water the greens are cooked in.
Heat oil in a pan, add cumin seeds, crushed garlic cloves and onion.
When onion turns translucent, add cornmeal and pureed mustard greens.
Add water if required and cook on low flame till oil seperates.
Garnish with slivers of ginger and serve sarson ka saag hot with makai ki roti.
Notes: Make sure greens are cooked well before grinding them into coarse paste.
Suggestions: Sarson ka saag is too thick – Add more water from the greens that are cooked in and cook the whole mixture on low flame for a minute or two.
Variations: Some like to add cabbage for the creamy texture it imparts. Avoid using bathua leaves and spinach if you like the flavor of mustard greens or change the ratios accordingly. Curled mustard greens can also be used if you cannot find Indian mustard greens.
Other Names: Sarson Da Saag, Mustard Leaves Curry, Spiced Mustard Greens.
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Malabar Spinach Curry
Bachali Tomato Kura
Ingredients:
Malabar Spinach 2 bunches
Tomato 2 small
Onion 1 large
Green Chiles 2
Coriander Powder 1 tbsp
Red Chile Powder 1/2 tsp
Turmeric Powder a pinch
Salt to taste
Talimpu:
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 3
Oil 1 tsp
Method of preparation:
Remove stems, wash and finely chop ceylon spinach.
Remove stems, wash and finely chop green chiles.
Peel and finely chop onion.
Wash and finely chop tomato.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion and green chiles.
When onion turns translucent, add ceylon spinach.
Cook covered on low flame until spinach wilts.
Uncover, add tomato, coriander powder, red chile powder, turmeric powder and salt.
Stir fry for a minute or two and remove from heat.
Serve hot with steamed rice or roti.
Notes: Garnish with roasted peanuts for little crunch.
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