Sarson ka Saag (Mustard Greens) Recipe

Mustard greens are chopped boiled pureed and cooked over low heat with curry spices

The leaves of Mustard are used to make Sarson (Mustard) ka Saag (Sautéed paste). Sarson ka Saag is normally served with Makki Roti (Corn Roti) . We will use frozen chopped mustard greens in this recipe as it is most readily available in United States.

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. Finally chopped ginger: 1 Inch

6. Chopped fresh Serrano pepper: 3

7. Garlic Minced: 4 Cloves
8. Corn meal: 2 Tablespoon

Corn meal is coarser and not same as corn starch. If you don't have corn meal, use corn mas.
9. Water: 1 Cup
10. Amchoor (mango powder): ¼ teaspoon

Method

Step 1 Prepare Mustard Greens

Thaw Mustard Greens. Boil mustard greens for 15 minutes. Drain. Blend the mustard greens in a blender to a lose paste with a minimum of water. Set aside.

Step 2

Heat Ghee in a heavy Pot. Add Chopped onions and salt. Sauté till translucent and edges start to turn brown.

Add ginger, Serrano, and garlic. Sauté about two minutes.

Add Mustard Green.

Sprinkle corn meal slowly and stir.

Add Amchoor and water. Stir.

Bring to a boil. Cover. Turn down heat to medium. Cook about 45 minutes.