During our trip to Amritsar, I had this delicious preparation of Mustard greens for the first time in one of the Dhabas. So when I saw the mustard leaves in the market it brought back the memories of the delicacy I had eaten. A search on the internet threw up a number of recipes using a number of optional ingredients along with the mustard greens (Sarson). I decided to use the basic three types of greens to make the Saag.
Sarson ka Saag
Print recipe
| Prep time | 15 minutes |
| Cook time | 50 minutes |
| Total time | 1 hours, 5 minutes |
| Dietary | Vegetarian |
| Meal type | Main Dish |
| Misc | Serve Hot |
Ingredients
- 2 bunches Mustard Leaves (Chopped)
- 1 bunch Spinach Leaves (Chopped)
- 1/2 bunch Bathua Leaves (Chenopodium) (Chopped)
- 4 heaped teaspoons Maize Flour
- 2 tablespoons Mustard Oil
- 1 tablespoon Ginger (Grated)
- 1 tablespoon Garlic (Grated)
- 1 Large Onion (Finely Chopped)
- 2 Medium Green Chillies (Finely Chopped)
- 2 Medium Tomatoes (Pureed)
- 1 tablespoon White butter
- 1 tablespoon Jaggery (Grated or Powdered)
- Salt to Taste
- 1 cup Water
Directions
| Step 1 |
Clean wash and chop all the greens |  |
| Step 2 |
In a pressure cooker add the greens along with a cup of water and mix well, close the lid and cook for 3-4 whistles. Open the cooker only after the steam has been completely released. |  |
| Step 3 |
Using a hand blender, blend the greens while gradually adding the maize flour. Keep aside. |  |
| Step 4 |
in another pan heat the mustard oil, add in the grated ginger and garlic. Saute for a minute |  |
| Step 5 |
Add in the chopped onions and saute until slightly brown. Add in the chopped green chillies. Mix well. |  |
| Step 6 |
Add in the tomato puree, salt and cook for about 2 - 3 minutes |  |
| Step 7 |
Add in the blended greens and mix well. Cover and cook for about. 2-3 minutes. Turn off the flame . |  |
| Step 8 |
The saag is ready to be served with a dollop of white butter on top. |  |