Sarson Ka Saag | Slow cooked mustard greens & spinach
 
Prep time
Cook time
Total time
 
How to make Sarson ka saag, an easy traditional Indian recipe made with mustard greens and spinach.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4-6 servings
Ingredients
  • Ingredients:
  • 4 packed cups spinach
  • 3 packed cups mustard greens
  • 3 green chillies (minced)
  • 1 large onion (finely chopped)
  • 1 medium tomato (chopped)
  • 2 tablespoons ginger garlic paste
  • 3 tablespoons heavy cream
  • 2 tablespoons kasoori methi (dried fenugreek)
  • 2 teaspoons gud or brown sugar
  • 1 cinnamon stick
  • 5-6 cloves
  • 3-4 cardamom pods
  • 2 teaspoons coriander powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon turmeric powder
  • 2 teaspoons garam masala
  • 2 teaspoons lemon juice
  • 3 teaspoons salt (adjust accordingly)
  • pinch of asafetida (hing)
  • 2 tablespoons oil
Method
  1. In a large pressure cooker add mustard greens, spinach and gud (the gud doesn't make the dish sweet, it just takes the away any bitterness from the greens. As an alternative, you could use sugar). Give the greens 2-3 whistles. [If you do not have a pressure cooker, steam the greens until they are wilted] Strain the steamed greens but reserve the water for later. By taking this extra step it will help cut down your cooking drastically.
  2. In a food processor pulse the spinach mixture a few times. If you prefer a paste texture, process the mixture a few more minutes.
  3. In a heavy bottom pan or skillet heat oil and add cinnamon, cloves and cardamom pods. Fry on medium low for about a minute. Add the asafoetida, green chillies, ginger garlic paste, kasoori methi and fry until the garlic paste starts to slightly brown. Kasoori Methi to me is like Butter to Paula Deen, I just can’t get enough – the aroma, flavor and depth it gives dishes is incredible! Add the garam masala, cumin, coriander and turmeric powder. If the mixture has become too try add 1 tablespoon of the reserved mustard greens/spinach water. Roast for 1-2 minutes.
  4. Mix in the chopped tomato and simmer until the juices have released. Add in the Mustard Green/Spinach mixture, heavy cream and reserved water. Cover and let cook on medium heat for 30-35 minutes, mixing occasionally. Uncover, add salt and let simmer on low heat for 10-15 minutes.
  5. Once cooked, add lemon juice and serve hot with roti, naan or rice.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/sarson-ka-saag-slow-cooked-mustard-greens-spinach/