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Sarso Ka Saag (Mustard Greens Curry)
Ingredients
- 1 bunch mustard greens (roughly chopped, I don't discard the stems)
- 2 cups spinach leaves
- 2 garlic cloves, finely chopped
- 2 garlic cloves, thinly sliced to be used later for tadka
- ½ inch ginger, finely chopped
- 1 green chili, finely chopped
- 1 medium red onion, finely chopped
- 1 medium size tomato, finely chopped
- ½ teaspoon whole cumin seeds
- 3 dry red chilies
- 3 tablespoons ghee
- 1 tablespoon oil
- 1/8 teaspoon turmeric powder
- 1 tablespoon corn meal
- salt
Instructions
- Boil enough water in a pot to boil both the greens (add a pinch of baking soda to keep the green color). Drop the mustard greens first as it will take more time than spinach. Once the mustard greens softens, drop the spinach and boil for couple more minutes. Drain the greens and once cooled enough, blend it to form a smooth or coarse puree.
- In a separate pan, heat the oil and saute the garlic, ginger, green chili and onion. Sprinkle some salt, turmeric and sauté for a couple of minutes, or until the onion is mildly brown in shade and the raw smell is gone.
- Add tomato and cook for a couple of more minutes or until the tomatoes are cooked through.
- Pour the pureed greens and give it a stir. Check for salt and add any, if required. Cook for a couple more minutes and finally sprinkle the corn meal. Give it another stir and cook for 2 more minute.
- Once you are ready to serve, heat two tablespoons of ghee in a small pan, sprinkle cumin seeds, sliced garlic and dry red chili. Once the spice sizzles, and the garlic tunr midly brown, pour the whole thing on top of the saag. Give it a mix and serve warm.