SARSON SAAG
A vibrant Green Curry made with Mustard Greens and Spinach. Best enjoyed with Makki Roti/ Indian Corn flatbread.
Ingredients
- 2 Cups Spinach chopped
- 2 Cups Mustard Greens/ Sarson Saag roughly chopped
- 1 Onion chopped
- 1 tbsp Ginger chopped
- 8-10 Garlic cloves chopped
- Green Chillies to taste
- 1 Cup Water
- 2 tbsp Mustard Oil
- 1/4 tsp Asafotida
- 1 tsp Coriander Powder
- 1 tsp Cumin Seeds
- 1/4 tsp Garam Masala
- Salt to taste
- 1 tbsp Makki Atta/ Yellow Corn Flour
Instructions
- To a heavy bottom skillet add 1 tbsp Mustard Oil
- Once the oil is hot add the Onions and sautee until light brown.
- Add chopped Ginger and Garlic and sautee until light brown.
- Add Green Chillies and Coriander powder and sautee for a minute.
- Add Makki Atta and sautee until the flour roasts to light brown colour and gets fragrant.
- Add the Spinach and Mustard leaves and 1 Cup Water and simmer for 20-25 minutes or until soft. If you'd like the Saag to retain its color, boil it for a lesser duration.
- Once cooked blend the Saag to a slightly coarse consistency with the help of a hand blender or regular blender.
- Add 1 tbsp Mustard Oil to a skillet, add Asafotida/Hing and cumin seeds and sautee until the seeds crackle.
- Add this tempering along with some Garam Masala and Salt to the Saag and stir well. Save some tempering to garnish on top if you'd like.
- Once the Saag is hot, transfer to a serving bowl and enjoy with some Makki Roti/ Corn Flatbread.