Sarson Ka Saag Food

SARSON KA SAAG (PUNJABI STYLE SPINACH)

Sarson Ka Saag (Punjabi Style Spinach) image

This recipe is from the Punjab region of India. This dish of mustard greens is traditionally simmered and slow cooked over coals, along with rajma, kali ma or lentils, and served in dhabas (roadside stalls), which many say have the best food in Northern India. The dishes are served with unleavened bread of cornmeal (Makki Ki Roti) or wheat and a dollop of butter or with steamed basmati rice.

Provided by Member 610488

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb spinach, washed and chopped fine
1 lb mustard greens, washed and chopped fine
2 green chilies, chopped and deseeded
1 tablespoon fresh ginger, grated
1 tablespoon garlic, grated
salt, to taste
3 tablespoons ghee
1 large onion, grated
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
3 tablespoons lemon juice or 3 tablespoons lime juice
1 tablespoon cornstarch

Steps:

Mix the greens, green chillies and salt and boil in 1 cup of water until cooked (10-15 minutes). Using a blender or food processor, puree the mix to make a course paste.
In another pan, heat the ghee on a medium heat. When hot, add the grated onion and saute until translucent. Add the rest of the other ingredients and saute until oil separates from the onion-spice mix.
Add the greens mix to this pan and stir till blended. Simmer for 30 minutes on low heat.

Nutrition Facts : Calories 181.7, Fat 10.4, SaturatedFat 6.1, Cholesterol 24.6, Sodium 123, Carbohydrate 19.7, Fiber 7.3, Sugar 5.4, Protein 7.5

SARSON KA SAAG (INDIAN MUSTARD GREENS)

Sarson Ka Saag (Indian Mustard Greens) image

Make and share this Sarson Ka Saag (Indian Mustard Greens) recipe from Food.com.

Provided by Lavender Lynn

Categories Spinach

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 large dried hot red chili peppers (optional)
2 bunches fresh spinach, washed and chopped
1 bunch mustard greens, washed and chopped
2 tablespoons ghee (clarified butter)
1/2 teaspoon cumin seed
1/3 cup onion, finely chopped
1/2 teaspoon ginger paste
1 tablespoon garlic paste
1/2 tomatoes, chopped
salt
1/2 teaspoon white sugar, to taste
1/4 cup water (optional)

Steps:

Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes.
Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan.
If leaves are dry, mix in 1 or 2 of tablespoons of water.
If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color.
Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato.
Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste.
If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.

Nutrition Facts : Calories 73.1, Fat 4.8, SaturatedFat 2.7, Cholesterol 10.9, Sodium 91, Carbohydrate 6.3, Fiber 2.8, Sugar 1.5, Protein 3.6

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