Sarson ka Saag

Name: Sarson ka Saag
Prep time: 2 s
Cook time: 80 s
Total time: 87 s
Yield: 6
Ingredients: 1500 grams Mustard greens raw; 1/2 bunch Spinach raw; 1 cup Turnip greens raw; 3 Units Radishes white icicle raw; 1 cup Mustard greens raw; 1 cup Onions raw; 2 Units Onions raw; 1 1/2 cup Tomatoes red ripe canned stewed; 3 Units Tomatoes red ripe raw year round average; 2 Inches Ginger root raw; 2 Units Peppers hot chili green raw; 7 Units Garlic raw; 1/2 teaspoon Spices chili powder; 2 teaspoons Spices cumin seed; 1/8 teaspoon Spices fenugreek seed; 500 grams Beverages water tap well; 2 tablespoons Corn flour masa unenriched white; 1/2 tablespoon Salt table; 1/3 cup Onions raw; 1 tablespoon Oil canola; 1 tablespoon Butter Clarified butter (ghee); 2 cups Beet greens cooked boiled drained with salt

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Sarson ka Saag is a traditional Indian dish made with a variety of leafy greens, including mustard greens, bathua leaves, and spinach, blended with spices and tempered with onions. It is typically served hot with Makki di Roti and can be topped with white butter or vegan butter.

Portion of Vegetables/Fruits

Under 300 kcal

Source of protein

Servings

- 6 +

1500 grams Mustard greens, raw

Mustard greens, raw

1/2 bunch Spinach, raw

Spinach, raw

1 cup Turnip greens, raw

Turnip greens, raw

3 Units Radishes, white icicle, raw

Radishes, white icicle, raw

1 cup Mustard greens, raw

Mustard greens, raw

1 cup Onions, raw

Onions, raw

2 Units Onions, raw

Onions, raw

1 1/2 cup Tomatoes, red, ripe, canned, stewed

Tomatoes, red, ripe, canned, stewed

3 Units Tomatoes, red, ripe, raw, year round average

Tomatoes, red, ripe, raw, year round average

2 Inches Ginger root, raw

Ginger root, raw

2 Units Peppers, hot chili, green, raw

Peppers, hot chili, green, raw

7 Units Garlic, raw

Garlic, raw

1/2 teaspoon Spices, chili powder

Spices, chili powder

2 teaspoons Spices, cumin seed

Spices, cumin seed

1/8 teaspoon Spices, fenugreek seed

Spices, fenugreek seed

500 grams Beverages, water, tap, well

Beverages, water, tap, well

2 tablespoons Corn flour, masa, unenriched, white

Corn flour, masa, unenriched, white

1/2 tablespoon Salt, table

Salt, table

1/3 cup Onions, raw

Onions, raw

1 tablespoon Oil, canola

Oil, canola

1 tablespoon Butter, Clarified butter (ghee)

Butter, Clarified butter (ghee)

2 cups Beet greens, cooked, boiled, drained, with salt

Beet greens, cooked, boiled, drained, with salt

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Instructions

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1 of 5

30'

Step 1

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Making sarson ka saag
• Clean and chop all the greens. Then wash or rinse the greens very well in running water.
• In a 5 litre stovetop pressure cooker or pan add all the ingredients listed under "for sarson ka saag" except for maize flour.
• ▢mustard greens (sarson)
• ▢½ bunch bathua leaves
• ▢½ bunch spinach leaves (palak)
• ▢1 cup fenugreek leaves – chopped
• ▢1 cup chopped onions or 2 medium sized onions
• ▢1.5 cups chopped tomatoes or 3 medium-sized tomatoes
• ▢2 inches ginger – chopped
• ▢2 green chilies – chopped
• ▢7 to 8 garlic – medium sized, chopped
• ▢½ teaspoon Red Chili Powder
• ▢2 to 3 cups water or add as required
• ▢salt as required

• Cover the pressure cook and cook for 6 to 7 minutes or more on medium-high heat.
• If cooking in a pan, then cover and let the greens cook till tender and softened. Do check occasionally.

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Enhancing Flavor

For a richer flavor, consider adding a dollop of butter or a splash of cream before serving.

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