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Sarson ka saag
Punjabi mustard greens with spinach and fenugreek
The classic Punjabi winter dish: mustard greens, spinach, fenugreek and a little cabbage pressure cooked until meltingly soft, then blended and thickened with maize flour. It's finished with onion, garlic and tomato fried in ghee and a sprinkle of Punjabi masala. Serve hot with chapati or makki ki roti.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For topping
Method
0/6 doneStep 1: Put 3 ½ oz mustard greens (sarson), 3 ½ oz spinach, ⅔ oz fresh fenugreek leaves and 1 ⅜ oz cabbage in a pressure cooker with 1 tsp salt, 1 tbsp butter, 1 pinch asafoetida (hing), 2 tsp chilli paste, 2 tsp ginger paste and 6 ¼ cups water. Cook for 5 whistles.
20 minStep 2: Let the pressure drop, then liquidize the greens with their liquid and mix in 2 tbsp maize flour until smooth.
Step 3: Heat 3 tbsp ghee in a heavy pan and sauté 2 onions until light brown.
7 minStep 4: Add 2 tsp garlic paste and 4 tomatoes and cook for 5 minutes.
5 minStep 5: Add the liquidized greens and cook on a low heat for 10–15 minutes, stirring often, until thick and glossy.
15 minStep 6: Sprinkle 1 tsp Punjabi garam masala on top and serve hot with chapati or makki ki roti.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 5 g
- Carbs
- 18 g
- Fat
- 15 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sarson ka saag take?
- About 70 minutes in total: 20 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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