Name: Sarson Ka Saag (Mustard Greens - Punjabi Style) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 bunches of Mustard Leaves, washed, drained & chopped; handful of coriander & mint leaves, washed, drained & chopped; 2 tbsp. oil; 1 tsp. cumin seeds; 1/2 tsp. asafoetida; 1 onion, chopped; 1 tsp. ginger, chopped; 1 tsp. garlic, chopped; 1-2 fresh red chilies; 1 tsp. tomato paste; 2 tbsp. roasted chickpea flour; salt to taste; 1/2 tsp. turmeric powder; a dollop of butter

ABOUT Sarson Ka Saag (Mustard Greens - Punjabi Style) RECIPE

This is a very popular and a typical Punjabi dish. It is relished with a dollop of butter, some onions and with Makki Ki Roti. This is a simple, healthy and a wholesome meal. I have not followed the traditional method. This recipe is entirely my version where I have added coriander & mint leaves instead of the bathua and spinach that usually goes into making it.

Ingredients Serving: 4

2 bunches of Mustard Leaves, washed, drained & chopped
handful of coriander & mint leaves, washed, drained & chopped
2 tbsp. oil
1 tsp. cumin seeds
1/2 tsp. asafoetida
1 onion, chopped
1 tsp. ginger, chopped
1 tsp. garlic, chopped
1-2 fresh red chilies
1 tsp. tomato paste
2 tbsp. roasted chickpea flour
salt to taste
1/2 tsp. turmeric powder
a dollop of butter

Instructions

Boil along with mint & coriander leaves in 1 cup water for 2-3 whistles.
Set aside to cool. Blend well to a smooth paste.
Heat oil in a pan and temper with the cumin seeds. Saute for a few seconds and add the asafoetida. Then add the onion, ginger, garlic and chilies. Saute till light brown.
Add the tomato paste and turmeric powder. Mix well and add the puree, salt and the chickpea flour. Give it a stir and cover.
Cook on a low flame for 10-12 minutes by stirring at intervals. Serve with a dollop of butter on the top.

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