Name: Mustard leaves curry (Sarson ka saag)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 bunches Mustard leaves; 1 bunch spinach leaves; 1 Onion (Roughly chopped); 1 Onion (Finely chopped); 1 Tomato (Roughly chopped); 1 Green chilli; ½ White radish (Roughly chopped); A pinch Asafoetida; 1 tsp Red chilli powder; 1 tsp Coriander powder; 1 Tbsp Ghee (clarified butter); Salt as required

Mustard leaves curry (Sarson ka saag)

21 Apr 2015

by Deepthi (in memoriam)

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Background

This famous recipe is from the state of Punjab. Mustard leaves are very healthy and have many benefits like lowering cholesterol, cancer fighting ability, anti-inflammatory and antioxidant benefits. They are excellent source of vitamin K, vitamin A and vitamin C. They go well with cornmeal roti or steamed rice.

Ingredients

2 bunches Mustard leaves
1 bunch spinach leaves
1 Onion (Roughly chopped)
1 Onion (Finely chopped)
1 Tomato (Roughly chopped)
1 Green chilli
½ White radish (Roughly chopped)
A pinch Asafoetida
1 tsp Red chilli powder
1 tsp Coriander powder
1 Tbsp Ghee (clarified butter)
Salt as required

Instructions

Separate the mustard leaves from the stems and wash them thoroughly. Discard the stems.
Wash the spinach leaves thoroughly.
Pressure cook the mustard leaves, spinach leaves, onion (roughly chopped), green chilli, tomato, white radish. asafoetida, red chilli powder, salt and coriander powder with little water.
Blend all the pressure cooked ingredients together in a blender.
In a separate pan, heat the ghee and fry the finely chopped onion until brown.
Add this to the blended greens.
This curry goes well with cornmeal roti (makki di roti).