Ingredients with Measurements:
- 2 bunches of mustard greens, washed and chopped
- 1 bunch of spinach, washed and chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 2 potatoes, boiled and mashed
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- Salt to taste
- Water as needed
Special equipment needed:
- Pressure cooker or large pot
- Blender or immersion blender
Step-by-step instructions:
1. In a pressure cooker or large pot, add the chopped mustard greens, spinach, onion, tomatoes, green chilies, ginger, garlic, cumin seeds, coriander powder, turmeric powder, and salt. Add enough water to cover the vegetables.
2. Pressure cook for 4-5 whistles or cook covered on medium heat for 30-40 minutes until the greens are tender.
3. Once the greens are cooked, use an immersion blender or transfer to a blender and blend until smooth.
4. In a separate pan, heat ghee or oil and add the mashed potatoes. Cook for 2-3 minutes until the potatoes are lightly browned.
5. Add the blended greens to the pan with the potatoes and mix well. Cook for 10-15 minutes on low heat, stirring occasionally.
6. Serve hot with roti or naan.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Fat: 6g
Carbohydrates: 20g
Protein: 5g
Substitutions for ingredients:
- Mustard greens can be substituted with kale or collard greens.
- Spinach can be substituted with any leafy green.
- Green chilies can be substituted with red chili powder or cayenne pepper.
Variations:
- Add paneer or tofu for a vegetarian protein option.
- Add cream or yogurt for a creamier texture.
- Add garam masala for a spicier flavor.
Tips and tricks:
- Use fresh greens for the best flavor.
- Adjust the amount of green chilies to your desired spice level.
- Mash the potatoes well to avoid lumps in the final dish.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pan on low heat, stirring occasionally.
Presentation ideas:
Serve in a bowl with a dollop of yogurt and a sprinkle of chopped cilantro.
Garnishes:
Chopped cilantro, yogurt, or a drizzle of ghee.
Pairings:
Roti or naan.
Suggested side dishes:
Raita, pickle, or papad.
Troubleshooting advice:
- If the greens are too bitter, add a pinch of sugar while cooking.
- If the saag is too thick, add water to thin it out.
Food safety advice:
Make sure to wash the greens thoroughly before cooking.
Food history:
Sarson ka saag is a popular dish from the Punjab region of India and Pakistan. It is traditionally served with makki di roti, a flatbread made from cornmeal.
Flavor profiles:
Sarson ka saag has a slightly bitter and earthy flavor from the mustard greens, balanced with the sweetness of the onions and tomatoes.
Serving suggestions:
Serve hot with roti or naan.
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Region: Indian