Want some winter love? Here super healthy and slightly bitter Mustard green or Sarson ka saag recipe. This is a traditional Punjabi or North Indian recipe that is often referred to and celebrated in Punjabi literature and folklore.
What do you call it Sarson ka Saag or Mustard Greens curry? Is it Indian or Pakistani curry? Well, it’s Punjabi, a region divided between the borders of Indian and Pakistan. My mother-in-law is from Multan, Punjab, and trust me she is so fond of mustard leaves curry, that it is a winter must-have food at our home. I think Punjabis love their bitter veggies like Karela (bitter melon), sarson and kachnar (buhinea buds). They know how to handle bitterness at its best and enjoy it with hail and hearty; so eminent in Punjabi persona.
What is sarson ka saag?
Saron means mustard green or leaves of the mustard plant. Saag means curry. Saag is more commonly referred to as mustard greens and spinach curry in mustard green is the dominant taste. The spinach and mustard leaves are cooked in typical Indian spiced onion and tomato gravy. Sarson ka saag is a staple food enjoy all over Punjab in the winters.
What does Indian mustard green curry taste like?
It tastes like creamy, buttery curried kale but slightly bitter. Don’t get deterred by the bitterness of this delicious vegetable. This bitterness is not like bitter melon. It is just a slight background that is enjoyed as an after taste. Enjoy the buttery spicy smooth gravy. It is quite satisfying and healthy to eat. Check the health benefits here.
What to pair with sarson ka saag?
Any bread or rice can be paired with sarsoon ka saag but mostly it paired with Makai ki roti or Indian corn flatbread and some pickles.
How to reduce the bitterness of mustard green?
Now, the most important thing! Saag as I told you is greens, so you undermine the bitterness with sweetness of spinach and other greens like radish green and fenugreek. in this curry, instead of adding raw and chopped mustard green in gravy to cook, you boil the greens first and then add it to the gravy. This boiling or blanching helps to curtail the bitterness. So, I recommend not to skip the boiling step.
How to make Sarson ka Saag Recipe
This is a very simple but incredibly delicious North Indian or Punjabi style mustard greens recipe.
Wash mustard greens and sarsoon thoroughly. Boil the greens with cumin, salt, turmeric, coriander, and water for 20 minutes on medium heat with the lid covered.
Spinach and mustard greens are soft now. Let it cool then grind it in a food processor and set aside.
In a separate pot, heat ghee or butter. Fry garlic, mustard and fenugreek seeds for 30 second until golden then add green chilli paste.
Stir and add onions and ginger. Cook for 5 minutes until onions are soft.
When onions are soft, add pureed tomatoes. Cover the lid and cook for another 10 minutes until oil separates on the sides of the pot.
Now add the green paste of boiled leafy vegetables. We do not like the very smooth texture of sarson saag. If you like it very smooth, you can grind it with an immersion blender. And cook for another 15 minutes on medium heat with the lid covered.
Sarson ka saag is ready to eat.
Have a look at my other
Sarson ka Saag Recipe
- 4 cup mustard greens, sarson, tightly packed
- 1 cup spinach, (palak), tightly packed
- ½ tablespoon coriander powder
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric
- ½ teaspoon salt
- ½ cup water
- ⅓ cup ghee or butter
- 2 large cloves garlic, chopped
- ¼ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 1 ½ tablespoon green chilli paste
- 1 medium onion, chopped
- 1 tablespoon ginger, chopped
- 2 medium tomato, raw purée
- Wash and boil mustard green and spinach with turmeric, cumin, coriander, salt and water for 20 minutes until soft. Boil on medium heat with lid covered. Let the greens cool then blend into a coarse paste.
- Simultaneously in another pot, heat ghee or butter. Fry garlic, mustard and fenugreek seed for 30 second on medium heat.
- Now add green chilli paste, onion and ginger and fry for 5 minutes until onions are soft.
- Finally add tomato puree and cook further for 10 minutes or until oil separates.
- Add the mustard-spinach paste to the pot and simmer for 10-15 minutes until water dries and curry thicken.
- Serve with makai roti and raita.