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Sarson ka Saag (Mustard Greens and Spinach Curry)
Sarson ka Saag (Mustard Greens and Spinach Curry) is a traditional Indian curry recipe (from the Punjab) for a dish of mustard greens, turnips and spinach in a spicy gravy base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Mustard Greens and Spinach Curry (Sarson ka Saag).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4–6
Rating: 
Tags : CurryChilli RecipesVegetarian RecipesSpice RecipesIndian Recipes
This is a classic vegetarian curry from the Punjab.
Ingredients:
1kg mustard greens (sarson)
250g spinach
2 turnips, peeled and chopped
2 tsp maize flour
5cm piece ginger, peeled and finely chopped
3 green chillies, finely chopped
1 1/2 tsp powdered jaggery (palm sugar)
salt, to taste
For the Tempering:
3 tsp ghee
3cm piece ginger, finely chopped
2 green chillies, finely chopped
1/2 tsp chilli powder
Dried red chillies, to garnish (optional)
Method:
Wash the mustard greens and spinach thoroughly, drain in a colander and chop. Mix the mustard greens with the ginger, garlic, turnip pieces and chillies. Place in a steamer basket and steam for 10 minutes, or until all the ingredients are tender.
In the meantime, place the spinach in a pan with a little water, cover with a lid and cook until wilted then purée the leaves and set aside.
Turn the mustard greens into a pan, add 120ml water, bring to a simmer, them mix the maize flour with the spinach purée and work into the contents of the pan. Bring to a gentle simmer, cover the pan and cook for about 15 minutes, stirring occasionally over low heat.
For the tempering, mix together the ghee, ginger, chillies and chilli powder to a paste. Add this to the spinach and mustard greens mix. Take off the heat, mix lightly, turn into a bowl and serve accompanied by rotis.
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