Sarson Da Saag

Name: Sarson Da Saag
Cuisine: American
Ingredients: 2 bunches Mustard Leaves, washed, drained & chopped; handful coriander & mint leaves, washed, drained & chopped; 2 tbsp oil; 1 tsp cumin seeds; 1/2 tsp asafoetida; 1 onion, chopped; 1 tsp ginger, chopped; 1 tsp garlic, chopped; 1-2 fresh red chilies; to taste salt; 1 tsp tomato paste; 1/2 tsp turmeric powder; 2 tbsp roasted chickpea flour; 1 dollop of butter

Bethica Das @kitchen_flavours

Sharjah (UAE)

#greenveg - Here comes the winter special - the delicious 'Sarson Ka Saag' or Mustard Greens, which is a very popular and a typical Punjabi dish. It is relished with a dollop of butter, some onions and with Makki Ki Roti. This is a simple, healthy and a wholesome meal. I have not followed the traditional method. This recipe is entirely my version where I have added coriander & mint leaves instead of the bathua and spinach that usually goes into making it.

Bethica Das @kitchen_flavours

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Ingredients

2 bunchesMustard Leaves, washed, drained & chopped
handfulcoriander & mint leaves, washed, drained & chopped
2 tbspoil
1 tspcumin seeds
1/2 tspasafoetida
1onion, chopped
1 tspginger, chopped
1 tspgarlic, chopped
1-2fresh red chilies
to tastesalt
1 tsptomato paste
1/2 tspturmeric powder
2 tbsproasted chickpea flour
1dollop of butter

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Steps

1

Boil the mustard leaves, coriander & mint leaves in 1 cup water or pressure cook for 2-3 whistles. Set aside to cool. Blend well to a smooth paste.
2

Heat oil in a pan & temper with cumin seeds. Saute for a few seconds. Add asafoetida, followed by onion, ginger, garlic & fresh red chilies. Saute till light brown.
3

Add the tomato paste and turmeric powder. Mix well.
4

Add the puree, salt to taste and fried chickpea flour. Mix well and cook, covered on a low flame by stirring at intervals for 8-10 minutes.
5

Serve with a dollop of butter along with makki di roti or any Indian bread.