Sarson Ka Saag – Mustard Greens Recipe


Sarson Ka Saag Serves 3-4

Ingredients (Buy locally grown organic ingredients, if possible)

6 cups sarson (mustard greens), washed and roughly chopped

3 cups palak (spinach) leaves, washed and roughly chopped

1 cup methi (fenugreek) leaves, washed and roughly chopped

1/2 cup mooli (white radish), peeled and chopped (optional)

1/2 cup red onion, roughly chopped

1 inch ginger, peeled

2-3 cloves garlic, peeled (optional)

1 cup room-temperature water, more as needed

 

1 tablespoon besan (gram flour) mixed with 1/4 cup of water

1 Tablespoon ghee (make organic ghee at home)

1 pinch asafoetida powder (hing)

1/4 teaspoon cumin seeds (jeera)

1/4 teaspoon turmeric powder (haldi)

1/4 teaspoon coriander powder

1/4 teaspoon red chilli powder to taste

Rock salt (saindhav salt) to taste

Homemade butter and raw ginger slices for garnish

 

Equipment needed: Food Processor

Directions

1. Blend together mustard, spinach, and fenugreek leaves to a puree in the food processor. Add enough water to get the desired consistency. Transfer it to a large cooking pot.

2. Combine chopped radish, onion, ginger and garlic in the food processor and blend it to a fine paste using some water. Add this paste to the above puree and mix well.

3. Gently cook the puree at low-medium heat for approximately 30-45 minutes until greens are thoroughly cooked. If the puree look dry, add a few tablespoons of water and continue cooking.

4. Once greens are thoroughly cooked, add gram flour paste to it. Mix well and let it simmer for another 20-25 minutes until all the ingredients are well integrated. Stir 5-6 times in between so that it doesn’t stick to the bottom of the pan.

5. Heat ghee in a separate sauté pan over medium-high heat. When it is hot, add asafoetida and cumin seeds and allow to splutter. Add cooked greens, salt, turmeric powder, coriander and red chili powder.  Mix well and let it cook for another 4-5 minutes. Served hot with melted homemade butter and raw ginger slices.

 

Tip

Add 3-4 thin slices of raw ginger, dipped in a little salt and lime juice just before serving to stimulate digestion.

 

Recipe inspired by Balwinder Mand

 

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Preeti Gupta

About Preeti Gupta

Preeti Gupta is a certified Ayurveda Consultant practicing in the Bay area. She provides personalized Ayurvedic counseling sessions and monthly group wellness events that focus on balanced diet, healthy nutrition, natural detoxification, rejuvenation and disease prevention. She is passionate about using food as a medicine and looks forward to being a part of your Ayurvedic journey soon!