Sarson ka saag

Name: Sarson ka saag (Mustard leaf stir-fry)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 3–4
Cuisine: Pakistani
Ingredients: ½ tsp ground turmeric; 2 green chillies; 200 g/7 oz fresh fenugreek leaves (if using dried try only use 100 g/3½ oz); 200 g/7 oz spinach (omit if using spinach instead of mustard greens); 200 g/7 oz spinach (omit if using spinach instead of mustard greens); 700 g/1½ lb mustard greens or spinach; 700 g/1½ lb mustard greens or spinach; ½ tsp mustard seeds; 1 tsp coriander seeds; 1 tsp cumin seeds; 2 tbsp ghee; 50 g/2 oz cornmeal/polenta; 50 g/2 oz cornmeal/polenta; salt, to taste; ½ tsp red chilli powder; 1 tbsp homemade butter (or unsalted butter); ½ tsp garam masala; 1 cm/½-inch piece of ginger, peeled and cut into julienne; 1 medium red onion, finely chopped; 1 tsp each of grated ginger and crushed garlic; 1 tsp each of grated ginger and crushed garlic; 1 tbsp homemade butter (or unsalted butter)

Mustard leaf stir-fry

Preparation info

Serves
3–4

Difficulty
Easy
Ready in
30 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

This is a Punjabi village staple made with mustard greens from the boundless fields of that fertile land. Its flavour comes from seasonal ingredients and traditional cooking methods. It’s a mix of mustard greens, spinach and corn greens, but can be made with just spinach and fenugreek.

Ingredients

700 g/1½ lb mustard greens or spinach
200 g/7

Asia
Pakistan
Main course
Summer
Punjab
Vegetarian
Gluten-free

Method

Steam the spinach, mustard greens and fenugreek, if using, in a steamer for 7–10 minutes, or until soft and wilted. Allow to cool, then squeeze out all the moisture from the greens until quite dry over a bowl and set this water aside.

Place the spinach, greens, green chillies, turmeric and red chilli powder in a saucepan with 50ml/2 fl oz/scant ¼ cup of the reserved water. Add the salt