Sarson ka saag is a unique Punjabi dish, unlike some others that you might expect. Punjabi dishes are typically associated with the heavy use of spices, but this dish in particular relies on the natural taste of the mustard leaves and vegetables. The mustard greens are the start of this vegetarian wonder dish; make it and explore the interesting flavorings for yourself. Although this recipe doesn’t call for it, it’s never a bad idea to add more of your favorite leafy greens like spinach. This recipe stores well. You can store it in a hot case and eat later, and it will still taste as delicious as freshly prepared.
Health Benefits
Mustard greens are a super food like none other. They have a superb nutrition to calorie ration that makes them one of the pound for pound most nutritious veggies on the market. Mustard greens are packed with vitamins, minerals, fiber, and even phytonutrients which help prevent many ailments. They also contain a plethora of antioxidants that help cleanse your body of cancer-causing free radicals. And this leafy green vegetable also helps to regulate digestion and lower cholesterol!
Ingredients
cup mustard leaves – washed and chopped: 5
cup spinach – washed and chopped: 5
tbsp green chilies – roughly chopped: 1 1/2
tbsp oil: 1
tsp cumin seeds: 1
tbsp garlic – finely chopped: 1
tbsp ginger-finely chopped: 1
cup onions – finely chopped: 1/2
tsp asafetida: 1/4
tsp turmeric powder: 1/2
tsp chilli powder: 1
tsp coriander or cumin seeds powder – optional: 1
salt to taste
How To Make Sarson ka Saag
- 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.
- 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.
- 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.
- Add the green paste, turmeric powder, chilli powder, coriander-cumin seeds powder, and salt; stir to combine.
- Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot and enjoy!
Trivia
Mustard greens originated in the Himalayan region of India 5,000 years ago.