Sarson Ka Saag (Indian Mustard Greens)

Sarson Ka Saag (Indian Mustard Greens)

6
FoodLover 0

"North Indian vegetarian recipe. Using ghee (Indian butter made from cow's milk) is important, since ghee gives that special taste."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 89 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
  2. Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
  3. Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
  4. Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.

Reviews

6

I love Indian food and also cook a lot of it as well. This dish exactly as is , is very delicious. If you don't enjoy very hot food , you may consider using only 1 pepper as they are large. I en...

I was a little afraid to try this, spinach mush didn't sound too appealing. But I needed a vegetable recipe to go with some Indian potatoes I was making for a vegetarian dinner so thought I woul...

Excellent. I substituted one Habanero pepper and two Serrano peppers, sautéed in a little ghee. Also added fresh portabella mushrooms. Served it with Allrecipes Bhagari Jhinga, Indian Stir fried...

Truly delicious! I will be making this any time I need an Indian side dish. Thank you for sharing your recipe.

Delicious! Served this with basmati rice along with Tandoori chicken grilled on a Big Green Egg. Used the greens from my garden: equal parts chard, spinach, arugula, and kale. I doubled the ...

I served this recipe with aloo chaat, roti, and a side of raw tomato as a hearty brunch for myself and my children. I subtracted the red chilies to make the recipe kid friendly. I cleaned the ...