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
- 2 bunch Mustard Leaves chopped
- 1 bunch Spinach Leaves chopped
- 1/2 bunch Bathua Leaves (Chenopodium) chopped
- 4 tsp(heaped) Maize Flour
- 2 tbsp Mustard Oil
- 1 tbsp Ginger grated
- 1 tbsp Garlic grated
- 1 large Onion Finely Chopped
- 2 medium Green Chillies Finely Chopped
- 2 medium Tomatoes Pureed
- 1 tbsp White butter
- 1 tbsp Jaggery Grated or Powdered
- Salt to Taste
- 1 cup Water
- Clean wash and chop all the greens
- 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.
- Using a hand blender, blend the greens while gradually adding the maize flour. Keep aside.
- in another pan heat the mustard oil, add in the grated ginger and garlic. Saute for a minute
- Add in the chopped onions and saute until slightly brown. Add in the chopped green chillies. Mix well.
- Add in the tomato puree, salt and cook for about 2 – 3 minutes
- Add in the blended greens and mix well. Cover and cook for about. 2-3 minutes. Turn off the flame .
- The saag is ready to be served with a dollop of white butter on top.