Sarson ka Saag

Name: Sarson ka Saag
Total time: 2400 s
Yield: 4 people
Cuisine: Indian
Ingredients: 300 gm mustard leaves; 100 gm spinach leaves; 100 methi leaves; 4-5 minced garlic cloves; 1 tsp ginger paste; 1/4 tsp mustard seeds; 2 dry red chillies; 1 medium onion; 1/2 tsp coriander powder; 1/2 tsp cumin powder; 1/2 tsp green chilli paste; 1 tsp Dalda; 4 tbsp mustard oil; 1 tsp cornflour

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

#indianfestival
Any Lohri feast is incomplete without the classic sarso ka saag served with makai ki roti. Sarson da saag is prepared from mustard leaves cooked in various spices and is served with makai di roti, or cornflour flatbread, and some jaggery. I have made the saag only and we all enjoyed with the homemade fulkas this festive season for dinner.

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

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Ingredients

40 minutes

4 people

300 gmmustard leaves
100 gmspinach leaves
100methi leaves
4-5minced garlic cloves
1 tspginger paste
1/4 tspmustard seeds
2dry red chillies
1medium onion
1/2 tspcoriander powder
1/2 tspcumin powder
1/2 tspgreen chilli paste
1 tspDalda
4 tbspmustard oil
1 tspcornflour

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Steps

40 minutes

1

Wash the spinach, mustard, methi leaves and keep in a colander to drip off the water
2

Boil the spinach, methi,mustard leaves for 3mins, stir well and blanch.Place the blanched mixture it in cold water and cool it well. Put the mixture in a blender and grind it to smooth puree.
3

Heat mustard oil in the pan and add mustard seeds and stir till they crackle,ginger paste, minced garlic, onions, dry red chillies Sautee for a few mins
4

Add corn flour, mustard leaves puree, sauté well until the raw smell of the mustard goes off.
5

Add green chilli paste and the rest of the masalas, cook well till all masala is infused in the gravy.Simmer the gravy for 10 to 15 mins till it thickens slightly and the mustard is cooked well. At the end I added a dollop of Dalda and we enjoyed much with hot and soft fulkas as Makki roti was not in my pantry.

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ayndrila dutta @titlis_homekitchen

on January 14, 2022 13:02

Kolkata, West Bengal, India

A research chemist by profession and love simplicity. My passion for cooking and art makes me explore new things and I love pursuing them. Being a chemist, it provokes me to do experiments in my kitchen too.Follow my insta handle @titlis_homekitchen