Mustard Greens and Spinach

Sarson Aur Palak Ka Saag

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660 Curries

By Raghavan Iyer

Published 2008

  • About

Vegetable greens are called saag, and here two of northern India’s favorites, especially among Punjabi-speaking homes, offer bitter and buttery-mellow flavors in one smoothly pureed mouthful. Serve it with flaky, ghee-laden griddle-cooked cornbread called Makkai ki roti, a bowl of cool yogurt, and a giant serving of fiery, chile-smothered pickles (Hari aur lal mirchi ki achar).