Mustard leaves curry (Sarson ka saag)
21 Apr 2015
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).
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Categories
- Meal Type: - Quick & Easy
- Cuisines: - Indian
- Occasions: - Sunday Lunch
- Ingredients: - Greens & Salads
- Health and Diet: - Healthy
- Skill Levels: - Easy
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