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Sarson Saag (Mustard Greens) Slow Cooker (Crock Pot) Recipe

In the olden days freshly harvested mustard greens were chopped par-cooked ground and cooked on low heat for hours

The extended cooking time resulted in a slightly brownish dish. This recipe comes closer to the old traditional method. We will use frozen chopped mustard greens readily available in American Stores. If you have access to fresh greens, just chop them and follow the recipe. 

Compare with a modern traditional recipe .

Ingredients

1. Chopped Mustard Greens: Two frozen boxes (10 oz each)
2. Ghee or Cooking oil: ¼ cup
3. Chopped onions: 1 cup

4. Salt: 2 teaspoon

5. Garlic Minced: 4 Cloves
6. Finally chopped ginger: 1 Inch

7. Chopped fresh Serrano pepper: 3

8. Water: ¼ cup
9. Amchoor (mango powder): ¼ teaspoon

5. Corn meal: 2 Tablespoon

Corn meal is coarser and not same as corn starch. If you don't have corn meal, use corn mas.

Method

1. Thaw mustard greens. Grind mustard greens in an electric blender with minimum of water. Transfer to crock pot.

2. Heat Ghee in a heavy pan. Add Chopped onions and salt. Sauté till onions are translucent and edges start turning brown. (about 5 minutes)

3. Add garlic, ginger, and Serrano.  Sauté about two minutes. Transfer to the crock pot.

4. Rinse out the pan with water and add the water to the crock pot. We are now done with the heavy pan.

9. Stir in Amchoor. Sprinkle corn meal and stir in slowly.

10. Cover the crock pot. Turn on High. Cook for one hour.

11. Stir. Put the lid back on. Turn on low. Cook for about three hours.