Indian

Sarson Ka Saag

Name: Sarson Ka Saag
Total time: 70 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb fresh mustard greens, stems removed and roughly chopped; 1/2 lb fresh spinach, roughly chopped; 3 tbsp ghee (divided); 1 tbsp ginger-garlic paste; 1 medium yellow onion, finely chopped; 1 green chili, slit lengthwise; 3 tbsp fine cornmeal (makki ka atta); 1 tsp salt and 1/2 tsp red chili powder

A hearty Punjabi winter classic of slow-simmered mustard and spinach greens finished with a sizzling ghee tempering.

70 minutes

Serves 4

Dinner

Contains common allergens

Dairy mustard

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Instructions

6 steps

1
Place the chopped mustard greens, spinach, slit green chili, and 1 cup water in a heavy pot, bring to a boil, then cover and simmer over medium-low heat for 35 to 40 minutes until the greens are completely tender.

2
Whisk the cornmeal into 1/4 cup cold water until smooth, then stir it into the simmered greens and cook another 10 minutes to thicken, stirring often so it does not stick to the bottom.
3
Using an immersion blender or traditional wooden masher, blend the mixture to a coarse, rustic puree, leaving some texture rather than making it perfectly smooth.
4
In a small pan, heat 3 tbsp ghee over medium heat, add the chopped onion and ginger-garlic paste, and saute for 5 to 6 minutes until deep golden and fragrant.
5
Pour this tempering over the greens, stir in the salt and red chili powder, and simmer everything together for a final 5 minutes.
6
Serve piping hot with a melting pat of butter on top, traditionally alongside makki di roti.

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