Sarson ka Saag (Indian Mustard Greens)
A Pakistani side dish of mustard greens, spinach and tomatoes, seasoned with cumin and ginger and simmered on the stove.
45 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 25 min · Cook 20 min · 45 min total
- medium
- 1
Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes.
- 2
Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
- 3
Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan.
- 4
If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
- 5
Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
- 6
Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color.
- 7
Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato.
- 8
Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
