Thursday, February 26, 2009

Sarson Ka Saag | Mustard Greens Indian Style

Sarson ka saag is one of the great favourites in the winter months in Delhi, when mustard greens are available in abundance as is fresh spinach. Sarson ka Saag or Mustard Greens are of course an import from Haryana which borders the capital, and can be found as a staple in the many roadside dhabas that dot the state.
Here, we get mustard greens all year round and they are marketed as a southern specialty! Fresh spinach is also readily available, though due to high demand, we sometimes rely on the frozen version. It is just as good, by the way.

Ingredients:
1 large bunch sarson (mustard greens)
1 cup frozen spinach
2 tomatoes, chopped
1" piece ginger
1 tsp cornmeal
Salt to taste
1/2 tsp cumin seeds
2 red chilies
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp oil
1 tsp sweet cream butter

Method:
  1. Wash the mustard greens in plenty of water. Drain and chop roughly.
  2. Place in a large microwave safe bowl, sprinkle liberally with water. Microwave for 5-10 minutes, depending on the quantity of vegetables, or until the leaves wilt. Repeat as needed. Set aside to cool.
  3. Defrost the spinach. Mix into the mustard greens. Puree with the ginger, and the tomatoes.
  4. Pour the oil into a heavy bottomed pan. Heat until it almost reaches smoking point. Reduce heat, add the cumin seeds and then the red chilies.
  5. Pour the puree into the pan. Stir in the turmeric and chili powder. Cover and cook over low heat for 30-35 minutes. Stir occasionally.
  6. The water content of the saag should have reduced considerably by now. Add the cornmeal, blend well. Add salt to taste. Cook for another 5-6 minutes.
  7. Serve hot topped with sweet cream butter.
This Sarson Ka Saag goes to Easy Crafts @ Simple Indian Food. She is hosting RCI-Haryana this month.

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10 comments:

  1. wow...looks so green, healthy dish, thanks for participating

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  2. looks so colorful and yummy.

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  3. This is one I like but get to eat it only at the restaurants! Can't find mustard greens here, unless I start growing some of my own.:)

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  4. looking so green n healthy. Whenever i can get sarson, i'll defiantely try it out..

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  5. I have been wanting to cook the ever so famous "sarson the saag" for many years now. never happened. I'll get the greens that I have a recipe at hand. why use the cornmeal? to thicken the texture?

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  6. wow...refreshing and comfort..looks nutrious and yummy.

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  7. Uma, Neha, Dave:
    Thanks for dropping in!! I love greens of all kinds. I have noticed that cooked saraon does develop a great deep green colour. Its as pretty as it is delicious.

    Apu

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  8. Aparna:
    Mustard greens in India are truly seasonal - they tend to appear in the market in the winter months!! Nothing like growing your own though. I keep meaning to ask: did you get your kitchen garden started.

    Apu

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  9. Soma,
    The cornmeal is indeed used to bind and to give consistency to the pureed greens. Let me know how it turns out.

    Apu

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Welcome to Annarasa! I hope you enjoyed visiting my virtual kitchen. As you savour your taste tour, leave me a note, post a query, share your thoughts. I will do my best to respond to every comment :)

Aparna @ Annarasa

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