"North Indian vegetarian recipe. Using ghee (Indian butter made from cow's milk) is important, since ghee gives that special taste." — FoodLover
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dried red chile peppers
fresh spinach, washed and chopped
mustard greens, washed and chopped
ghee (clarified butter)
finely chopped onion
salt to taste
white sugar, or to taste
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 enjoyed this with Roti and makes a lovely lunch or light meaL.
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 would brave it. Wow this is wonderful! The only changes I made were to use kale instead of mustard greens, since the grocery didn't have them. I also used fresh ginger and garlic in place of the paste, but otherwise I stuck to the recipe as written. If you like spinach, this is a terrific side dish. Be sure to use real ghee; you can tell the difference. The tomatoes give the dish a light tanginess that perfectly offsets any bitterness. I highly recommend this with any Indian meal. Thanks for a lovely recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Sarson Ka Saag (Indian Mustard Greens)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 44
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