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Sarson ka Saag

Features:
  • Veg
Cuisine:
  • 2 grs 10 mins
  • Serves 4
  • Medium

Ingredients

How to make Sarson ka Saag

  1. Boil water in a deep non-stick pan and saute mustard leaves, spinach, and green chilies; cook on a high flame for 4 to 5 minutes while stirring occasionally. 
  1. Transfer the greens to a colander and run through cold water. Strain and drain well. Do this a second time and blend to a coarse mixture using ½ cup of water.
  2. Heat the oil in a non-stick kadhai and splutter cumin seeds.Sauté garlic, ginger and asafetida and on a medium flame for 30 seconds.Add the onions and sauté again on a medium flame for 1 to 2 minutes.
  3. Add the green paste, turmeric powder, chilli powder, coriander-cumin seeds powder, and salt; stir to combine. 
  1. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  2. Serve hot and enjoy! 

Trivia 

Mustard greens originated in the Himalayan region of India 5,000 years ago.

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