Punjabi Mustard Greens (Sarson Da Saag)

This delicious dish, sarson da saag, is from the North Indian state of Punjab. Ginger-garlic paste is sold in some Indian markets and online.

Serves: 4Hands-on: 50 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 lb. frozen mustard leaves, thawed
  • ¼ lb. frozen spinach leaves, thawed
  • 1 small turnip, peeled and diced
  • 3 cups water (or more, as needed)
  • 2 Tbsp. clarified butter
  • 1 tsp. ginger-garlic paste
  • 2 Tbsp. cornmeal
  • ½ tsp. salt
  • 2 tsp. butter, cut into cubes, for garnish

Directions

  • In a deep pan, combine the mustard leaves, spinach leaves, and turnip. Add about 2 cups of the water and bring to a boil. Cook until the turnips become tender, about 12 minutes. Remove from heat and drain any water. Let the vegetables cool to room temperature.
  • Use a food processor to puree the vegetable mixture into a thick paste. Set aside.
  • In a large pan, heat the clarified butter, add the ginger-garlic paste, and sauté for 30 seconds. Add the vegetable puree; sauté for 2 minutes. Add the cornmeal to the skillet and mix well. To ensure that the cornmeal does not form lumps, use the back of your cooking spoon to blend it in. Add salt.
  • Add 1 cup of water to the skillet. Simmer for 25 minutes on low heat. Add more water if the vegetables start to become dry. Serve hot, garnished with a few butter cubes.

Recipe Information

Serves: 4

Ingredients

  • 1 lb. frozen mustard leaves, thawed
  • ¼ lb. frozen spinach leaves, thawed
  • 1 small turnip, peeled and diced
  • 3 cups water (or more, as needed)
  • 2 Tbsp. clarified butter
  • 1 tsp. ginger-garlic paste
  • 2 Tbsp. cornmeal
  • ½ tsp. salt
  • 2 tsp. butter, cut into cubes, for garnish

Directions

  • In a deep pan, combine the mustard leaves, spinach leaves, and turnip. Add about 2 cups of the water and bring to a boil. Cook until the turnips become tender, about 12 minutes. Remove from heat and drain any water. Let the vegetables cool to room temperature.
  • Use a food processor to puree the vegetable mixture into a thick paste. Set aside.
  • In a large pan, heat the clarified butter, add the ginger-garlic paste, and sauté for 30 seconds. Add the vegetable puree; sauté for 2 minutes. Add the cornmeal to the skillet and mix well. To ensure that the cornmeal does not form lumps, use the back of your cooking spoon to blend it in. Add salt.
  • Add 1 cup of water to the skillet. Simmer for 25 minutes on low heat. Add more water if the vegetables start to become dry. Serve hot, garnished with a few butter cubes.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat14g
Saturated Fat8g
Cholesterol30mg
Sodium360mg
Total Carbohydrate12g
Dietary Fiber6g
Sugars1g
Protein5g