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Sarson ka Saag
Preparation info
- Serves:
4
- Difficulty
Medium
- Ready in
3 hr
Appears in
Published 1990
The Punjabi farmer’s winter meal of mustard leaves cooked in white butter has become a national favourite. Mustard leaves are pungent—but robust and delicious.
Ingredients
Method
Preparation
THE MUSTARD AND SPINACH: Clean, wash in running water, roughly shred leaves and finely slice stems. Discard the hard stems.
THE REMAINING VEGETABLES: Remove stems and wash green chillies. Scrape, wash and roughly cut two-thirds of the ginger, cut the rest into fine juliennes.