Sarson ka Saag Recipe
Mustard greens are very healthy & nutritious. They are a very rich source of Vitamins C, E and K. Mustard greens are thought to help reduce cholesterol and improve overall cardiovascular health. They are also antioxidants and therefore decrease the risk of cancer.
My Makki ki Roti Recipe.
SARSON KA SAAG (Mustard Greens Curry)
1½ lbs mustard greens, washed & finely chopped
½ lbs spinach, washed & finely chopped
1 medium onion, finely diced
2-3 garlic cloves, finely minced
1” piece of ginger, peeled & finely minced
1 tbsp besan (chickpea or gram flour) or makki ki atta (Indian superfine cornmeal)
½ tsp turmeric (haldi)
½ tsp red chili powder, to taste
1 tsp ground cumin powder
1 tsp ground coriander powder
1 tsp garam masala
juice of ½ lime or lemon
salt, to taste
2 tbsp oil (vegetable or canola) or ghee
In a large pot, add 1-2 cups of water and bring to a gentle boil. Add the mustard greens & spinach along with a little salt. Let cook until both the mustard leaves & spinach leaves have wilted. Then using a slotted spoon, remove the leaves to a mixing bowl and mash well using a potato masher or simply the back of a wooden spoon. You can also puree the mustard & spinach leaves in a blender or food processor if you wish, but I like a little texture in the dish. Alternatively, you can also cook the mustard greens in a pressure cooker. Set aside until needed.
In a large deep skillet or wok on medium high heat, add the oil. When hot, add the onions & sauté until translucent. Then add the garlic and ginger, stir to combine & let cook for a few minutes. Then add in the besan & the spices (turmeric, red chili powder, ground cumin powder, ground coriander powder, garam masala & salt). Let the besan & the spices cook for a few minutes and then add in the mashed mustard leaves & spinach leaves. Now reduce the heat to low and let cook for 4-5 minutes. Finish the dish by adding in the lime juice. Mix well and serve hot with makki ki roti.
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