Mention Sarson ka Saag to any self-respecting Punjabi and they will become nostalgic about the last time they ate it. Mustard green fields have somehow become identity of Punjab villages, but even I get transported to open fields of mustard greens, yellow cornmeal breads and fresh, homemade white butter… It is rich, so we don’t eat it often – mostly for Sunday lunch so that there is time to digest it over the afternoon! Our Indian recipe list will not be complete without it.

You may not find all the greens you need for the genuine flavor, however you can find fresh mustard greens and a can of all the greens mixed together. This is normally served with cornmeal bread, but you can try it with Missi Roti or Flaky Malabar Paratha – or even hot cornmeal tortillas with butter on them! Serves 6

Ingredients for Sarsong Ka Saag

[su_list icon=”icon: adjust” icon_color=”#e32323″]

450g (1lb) mustard leaves, stalks removed
150g (5½oz) large leaf spinach, stalks removed
3 tbsp ghee, or 2 tbsp unsalted butter and 1 tbsp vegetable oil
2 small red onions, finely chopped
salt
25g (1½ rounded tbsp) finely grated root ginger (peeled weight)
6 large garlic cloves, finely grated
2 tomatoes, chopped
2 tsp ground coriander
½ tsp ground turmeric
1 rounded tsp ground cumin
450g (1lb) can of sarson ka saag (see introduction)
1½ tsp cornmeal
1 tsp jaggery or brown sugar, or to taste
knob of butter, to serve
julienned root ginger, to serve

[/su_list]

Cooking Instruction for Sarson Ka Saag-Mustard Green

[su_list icon=”icon: adjust” icon_color=”#e32323″]

Boil the fresh greens for 10–20 minutes, until wilted. (In the Punjab they would be cooked for the longer time)
Meanwhile, heat the ghee, or butter and oil, in a large non-stick saucepan. Add the onions and a little salt and sauté until browning, around 10 minutes.
Reduce the heat to low, add the ginger and garlic pastes and continue to sauté until these are cooked and colouring; another 1–2 minutes.
Add the tomatoes and sauté for 5–6 minutes, then follow with the spices and a little more seasoning and cook until the masala releases oil into the pan, around 10 further minutes over a medium heat, stirring often.
While the tomatoes are cooking, blend the cooked greens until smooth and add to the cooked tomatoes along with the contents of the can. Bring to a simmer, cover and cook for 15 minutes.
Add the cornmeal and 6 large garlic cloves, finely grated
2 tomatoes, chopped
2 tsp ground coriander
½ tsp ground turmeric
1 rounded tsp ground cumin
450g (1lb) can of sarson ka saag (see introduction)
1½ tsp cornmeal
1 tsp jaggery or brown sugar, or to taste
knob of butter, to serve
julienned root ginger, to serve
Boil the fresh greens for 10–20 minutes, until wilted. (In the Punjab they would be cooked for the longer time.)
Meanwhile, heat the ghee, or butter and oil, in a large non-stick saucepan.
Add the onions and a little salt and sauté until browning, around 10 minutes. Reduce the heat to low, add the ginger and garlic pastes and continue to sauté until these are cooked and colouring; another 1–2 minutes.
Add the tomatoes and sauté for 5–6 minutes, then follow with the spices and a little more seasoning and cook until the masala releases oil into the pan, around 10 further minutes over a medium heat, stirring often.
While the tomatoes are cooking, blend the cooked greens until smooth and add to the cooked tomatoes along with the contents of the can. Bring to a simmer, cover and cook for 15 minutes. Add the cornmeal and jaggery and cook for another couple of minutes, then serve with a little knob of butter, sprinkled with the julienned ginger.