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Sarson Ka Saag

Name: Sarson Ka Saag
Cook time: 5340 s
Total time: 5640 s
Yield: 6
Ingredients: 1 pound Mustard greens raw; 1 pound Spinach raw; 3 Units Peppers hot chili green raw; 4 Units Garlic raw; 1/4 teaspoon Spices turmeric ground; 1 1/4 teaspoon Salt table; 1/4 cup Corn flour whole-grain yellow; 1/4 cup Cornmeal degermed unenriched yellow; 1/4 cup Oil grapeseed; 3 tablespoons Butter Clarified butter (ghee); 3 tablespoons Butter salted; 1 Unit Onions raw; 30 grams Ginger root raw; 1/2 bunch Coriander (cilantro) leaves raw; 1 Unit Butter salted

94'

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A traditional Indian dish made with mustard greens and spinach, flavored with spices and served with a tempering of onions and ginger.

Lunch

Portion of Vegetables/Fruits

Under 300 kcal

Ingredients

Servings

- 6 Portions +

Mustard greens, raw

1 pound Mustard greens, raw

Spinach, raw

1 pound Spinach, raw

Peppers, hot chili, green, raw

3 Units Peppers, hot chili, green, raw

Garlic, raw

4 Units Garlic, raw

Spices, turmeric, ground

1/4 teaspoon Spices, turmeric, ground

Salt, table

1 1/4 teaspoon Salt, table

Corn flour, whole-grain, yellow

1/4 cup Corn flour, whole-grain, yellow

Cornmeal, degermed, unenriched, yellow

1/4 cup Cornmeal, degermed, unenriched, yellow

Oil, grapeseed

1/4 cup Oil, grapeseed

Butter, Clarified butter (ghee)

3 tablespoons Butter, Clarified butter (ghee)

Butter, salted

3 tablespoons Butter, salted

Onions, raw

1 Unit Onions, raw

Ginger root, raw

30 grams Ginger root, raw

Coriander (cilantro) leaves, raw

1/2 bunch Coriander (cilantro) leaves, raw

Butter, salted

1 Unit Butter, salted

Sarson Ka Saag

Nutri value

Go to instructions

Instructions

6 Steps

94'

Total

Preparation

89'

Cooking

Waiting

Step by step

1 of 6

60'

Simmer Greens

Heat a 5 qt Dutch oven over medium heat. Add mustard greens, spinach, green chili peppers, garlic, turmeric, and salt with 2 cups of water. Cover and simmer for 1 hour.

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2 of 6

Blend Saag

Turn off the heat. Uncover and stir the saag, crushing garlic cloves. Blend into a rough purée using an immersion blender or food processor. Remove any tough stems.

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3 of 6

Cook Corn Flour

Turn the heat back on to medium-high. Add corn flour and cook for 3-5 minutes. Add dried fenugreek leaves and stir. Taste and add salt if needed.

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4 of 6

15'

Simmer the Mixture

Reduce heat to low-medium, add 1 cup boiling water, and simmer. Stir occasionally, adding another 1/2 cup of water if needed.

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5 of 6

Prepare Tadka

For the tadka, heat a medium skillet over medium-high heat. Add oil, ghee, and onion. Sauté until onions are deep golden. Add ginger and sauté for another minute.

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6 of 6

Combine and Serve

Stir the tadka into the saag and mix. Garnish with cilantro and stir. Top with a pat of butter. Serve with makai or regular roti, corn tortilla, naan, or other bread.

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