Photograph of the finished Sarson da saag

India · Cải mù tạt nghiền kiểu Punjab

Sarson da saag

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sarson's mustard greens Sarson's mustard greens 1.6 kg
  • Photograph of Spinach Spinach 600 g
  • Photograph of Cornstarch Cornstarch 160 g
  • Photograph of Ginger Ginger 120 g
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Ghee Ghee 200 g
  • Photograph of Onion Onion 2
  • Photograph of Green finger chillies Green finger chillies 16
  • Photograph of Dried chillies Dried chillies 32 g
  • Photograph of Salt Salt 32 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cook mustard greens with spinach, ginger, and green chilies for 60 minutes until the leaves are tender.
  2. 2 Instead of using a blender, crush the leaves with a wooden pestle in a pot for 15 minutes.
  3. 3 Using a pestle and pestle results in a slightly rough texture; using a grinder makes it too smooth and loses its distinctive character.
  4. 4 Sprinkle in cornstarch and simmer for another 20 minutes until the sauce thickens.
  5. 5 Cornstarch both thickens the sauce and balances the bitterness of the mustard greens; without it, the dish would be excessively bitter.
  6. 6 Sauté onions with garlic and dried chilies in ghee butter, then pour over the saag.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 1: cook under high pressure for 22 minutes, then release the pressure naturally, then mash and simmer until thickened as usual.

Start cooking