Photograph of the finished Sarson ka saag

India · Cải xanh nghiền kiểu Punjab

Sarson ka saag

1 hr 15 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mustard greens Mustard greens 1.3 lb
  • Photograph of Spinach Spinach 8.5 oz
  • Photograph of Cornstarch Cornstarch 2.1 oz
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Chilli Chilli 4
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Wash the kale and spinach thoroughly and cut them into large pieces.
  2. 2 Simmer the vegetables with ginger, green chilies, and a little water for 40 minutes until very tender.
  3. 3 Mash or coarsely grind the vegetable mixture, retaining some fibers for texture.
  4. 4 Add cornstarch, stir well, and simmer for another 10 minutes until thickened.
  5. 5 Sauté the chopped onions and garlic in butter for 4 minutes until golden brown and fragrant, then pour over the vegetables in the pot.
  6. 6 Season with salt, stir well, and serve hot with cornbread.

With an appliance

  • Pressure cooker 40 min

    Replace step 2: simmer vegetables with ginger and chili peppers under low pressure for 5 minutes, then quickly release the pressure; step 4 continues to simmer with the lid open for 10 minutes after sprinkling cornstarch to thicken the sauce.

Start cooking