Sarson Ka Saag

Name: Sarson Ka Saag
Yield: Serves 4
Cuisine: Indian
Ingredients: 2¼ pounds (1 kg) mustard greens, tough stems removed; 1 bunch spinach, tough stems removed; Butter; 1½ teaspoons table salt; 4 green chiles, stemmed and minced; 6 to 8 cloves garlic, chopped; 2 (1-inch/2½-cm) pieces fresh ginger, minced; ¼ cup (50 grams) ghee; 2 medium red onions, diced; 1 bunch bathua (lamb’s quarters), tough stems removed (see Note); 2 tablespoons cornmeal

Mustard greens and spinach

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Sarson ka saag is a fantastic winter meal from North India. Punjabis love this served with makki di roti (cornmeal bread)—each is incomplete without the other.

Ingredients

2¼ pounds (1 kg) mustard greens, tough stems removed
1 bunch

Asia
India
Main course
Gluten-free
Vegetarian
Winter

Method

Wash and drain the mustard greens, spinach, and bathua. Chop and set aside.
Place a nonstick saucepan over medium heat, add ¼ cup (50 ml) water, and bring to a boil