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Mustard leaves curry (Sarson ka saag)

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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Separate the mustard leaves from the stems and wash them thoroughly. Discard the stems.
  2. Wash the spinach leaves thoroughly.
  3. 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.
  4. Blend all the pressure cooked ingredients together in a blender.
  5. In a separate pan, heat the ghee and fry the finely chopped onion until brown.
  6. Add this to the blended greens.
  7. This curry goes well with cornmeal roti (makki di roti).