Mustard greens with ginger, chilli and garlic

Name: Mustard greens with ginger, chilli and garlic
Yield: Serves 4
Cuisine: India
Ingredients: 450 g/1 lb fresh mustard greens, chopped; 5 ml/1 tbsp fine cornmeal or polenta; 5 ml/1 tbsp fine cornmeal or polenta; 5 ml/1 tsp salt, or to taste; 5 ml/1 tsp soft dark brown sugar; 4-5 large garlic cloves, finely chopped; 2-3 fresh green chillies, deseeded and chopped; 250 g/9 oz fresh spinach leaves, chopped; 5 cm/2 in piece of fresh root ginger, finely chopped or grated; Punjabi Cornmeal Bread, to serve; 40 g/1½ oz unsalted butter, chilled and cut into cubes; 2.5 ml/½ tsp chilli powder; 2 red chillies, deseeded and cut into strips; 2.5 cm/1 in piece of fresh root ginger, cut into strips; 10 ml/2 tsp ghee or unsalted butter; 10 ml/2 tsp ghee or unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This delicious Punjabi side dish, Sarson Ka Saag, uses mustard greens that are first blanched with spinach and puréed, then mixed with fresh root ginger, garlic and green chillies, and served with chilled butter. You could substitute other greens, such as spring greens or shredded cabbage.

Ingredients

450 g/1 lb fresh mustard greens, chopped
250 g/9

Asia
India
Side dish
Spring
Vegetarian
Punjab

Method

Bring 300 ml/½ pint/1¼ cups water to the boil in a heavy pan. Add the mustard greens