Monday, November 24, 2008

Sarson Ka Saag / Mustard Green Gravy

Sarson ka saag is a very popular recipe from Punjab region in India. Sarson Ka Saag is usually served with Makai Ki Roti or Corn flat bread. Mustard greens are in season now. I usually buy the organic mustard greens from safeway. A great way to consume saag or mustard greens is making sarson ka saag recipe. It is a very easy recipe and can be stored for days. I boil a lot of mustard and spinach enough for two meals. I then freeze the portion enough for one meal for future use. Later, I just defreeze the boiled saag and season it whenever required. I do the same for the organic spinach we buy from costco. Read about the nutritive value of mustard greens here.

4 cups mustard leaves
2 cup palak or spinach leaves
1/2 teaspoon garam masala (optional)
3-4 green chilies
1 medium onion chopped
3 tablespoon tomato paste or 2 chopped tomatoes
1/4 teaspoon chopped ginger
1/4 teaspoon red chili powder (if desired or as per taste)
2 1/2 tablespoon corn flour (yellow color, not the white corn flour)
4 tablespoon crumbled paneer or cottage cheese ()
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 tablespoon butter
salt for taste


Wash and boil the mustard greens, green chili, ginger and spinach with very little or no water till soft. Put the boiled ingredients in a blender and give it a pulse or two to make a coarse puree. Alternatively they can be mashed using a masher. Heat butter in a pan and add cumin seeds. Add onion and fry it till light brown. Add the tomato paste or chopped tomato and fry till the tomato is soft. Add the blended green puree. Add turmeric powder, garam masala, paneer, corn flour salt and chili powder for taste. Heat the saag and stir it to remove all the lumps. Cook until the cornflour is cooked and blended well in the saagl. Serve it hot with roti.

Preparation time: 40 minutes
Serves: 3-4

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