Sarson Ka Saag (Indian Mustard Greens)

Sarson Ka Saag (Indian Mustard Greens)

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"North Indian vegetarian recipe. Using ghee (Indian butter made from cow's milk) is important, since ghee gives that special taste."

Ingredients

45 m {{adjustedServings}} servings 89 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
  2. Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
  3. Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
  4. Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.
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Reviews

6
  1. 6 Ratings

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I love Indian food and also cook a lot of it as well. This dish exactly as is , is very delicious. If you don't enjoy very hot food , you may consider using only 1 pepper as they are large. I en...

I was a little afraid to try this, spinach mush didn't sound too appealing. But I needed a vegetable recipe to go with some Indian potatoes I was making for a vegetarian dinner so thought I woul...

Excellent. I substituted one Habanero pepper and two Serrano peppers, sautéed in a little ghee. Also added fresh portabella mushrooms. Served it with Allrecipes Bhagari Jhinga, Indian Stir fried...