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Sarson Ka Saag (Indian Mustard Greens)
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Try this vibrant North Indian dish with an abundance of fresh greens. Perfect with rice or naan for a unique vegetarian meal!
Ingredients:
  • 2 large dried red chile peppers
  • 2 bunches fresh spinach, washed and chopped
  • 1 bunch mustard greens, washed and chopped
  • 2 tablespoons ghee (clarified butter)
  • 0.5 teaspoon cumin seeds
  • 0.25 cup finely chopped onion
  • 0.5 teaspoon ginger paste
  • 2 teaspoons garlic paste
  • 0.5 tomato, chopped
  • 0.5 teaspoon white sugar, or to taste
  • 0.25 cup water
Instructions:
  • In a dry skillet over medium heat, cook and stir the chiles until dark red-brown and fragrant, about 1 to 2 minutes. Remove from heat, let cool, discard stems and seeds, then tear the roasted chiles into pieces. Set aside.
  • In separate saucepans, gently cook the spinach and mustard greens over medium heat. If dry, add 1 to 2 tablespoons of water; if wet, simply cover and simmer until tender, approximately 10 minutes. Let the greens cool before proceeding.
  • Combine the greens in a food processor and pulse until broken down, then process into a smooth paste for about 1 minute.
  • 1. Heat ghee in a large saucepan over medium heat. Add cumin seeds and cook for 30 seconds until they sizzle and darken. 2. Add onion, cook until lightly browned (about 3 minutes). Stir in roasted peppers, ginger paste, garlic paste, and tomato. 3. Mix in pureed greens, bring to a simmer. Season with salt and sugar to taste. 4. If needed, thin out the dish by adding up to 1/4 cup of water, 1 tablespoon at a time, until reaching desired consistency.

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