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Sarson ka Saag - Mustard Greens Curry

Sarson ka Saag
Anyone who has seen Bollywood movies knows the famous combo "Sarson da Saag aur Makke di Roti".  A North Indian Mustard Greens curry served with Corn Flatbread.  Today I made this Sarson ka saag and served it with Gehu (Wheat) ki Roti.  I guess Corn Tortillas would be a good substitute for Makke di Roti.

Ingredients:
Mustard Greens/Sarson - about 5 cups
Kasuri Methi/Dry Fenugreek Leaves - 1 tbsp
Cilantro/Coriander/Dhania Leaves - about 1/2 cup
Onion/Pyaaz - 1 big
Tomatoes/Tamatar - 2 medium
Garlic/Lahsun - 5 big cloves
Ginger/Adrak - 1/2 inch piece
Green Chillies/Hari Mirch - 3
Chickpea Flour/Besan - 2 tbsp
Turmeric/Haldi - 1/4 tsp
Garam Masala - 1/4 tsp (optional)
Yogurt/Dahi - 2 tbsp
Butter or Oil
Salt

How to cook Sarson da Saag:
  • Wash Mustard Greens well.  Finely chop the leaves and tender stems.
  • Finely chop onions, tomatoes, ginger, garlic, green chillies and cilantro.
  • In a big pot, add about 1/2 cup water and mustard greens.  Cook it covered until the greens wilt and turn soft.  Save the water used for cooking the greens. 
Mustard Greens or Sarso
  • In a small bowl, add chickpea flour and 1/2 cup water.  Mix it well so that no lumps are seen.  Instead of chickpea flour, you can use corn flour as well for thickening the gravy. 
  • Heat about 1 tbsp oil and 1 tbsp butter in a pan.  You can add more butter if you like.  Add ginger, garlic and green chillies.  Saute for a minute and add onions.  Saute until onions turn golden brown.
  • Add tomatoes and cook until tomatoes soften.  Now add the chickpea flour paste and cook until it comes to a boil.
  • Lastly, add mustard greens along with the water, cilantro, garam masala, turmeric and salt.  Crush kasuri methi leaves between your palms and add it to the curry.  Cook it covered at low flame for about 2 minutes or until the gravy thickens.
  • Traditionally, the cooked greens are crushed/pureed in a mortar pestle.  You can use the modern food processor or blender as well.  I skipped that part.  Along with mustard greens, spinach or palak leaves can also be added to this saag.
  • Mustard Green Leaves, which are called as Sarso/Sarson in Hindi are easily available in the produce section of any US supermarket.  You don't have to visit your local Indian store for these greens.
Add a dollop of butter or cream or yogurt and serve Sarson ka Saag with rice or roti.

3 comments:

  1. My winter food craving is incomplete if I don't eat this :-) love this combination..

    ReplyDelete
  2. looks delicious. btw loved the new look of your blog.

    ReplyDelete

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