Charishmas Sarson Da Saag Recipes

SARSON KA SAAG (INDIAN MUSTARD GREENS)

Steps:

• 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.
• 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.
• 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.
• 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.

CHARISHMA'S SARSON DA SAAG

Steps:

• 1. Boil 2 bunches of mustard greens (saag leaves) with about 1 to 1 1/2 teaspoons of baking soda in a pot.
• Drain the boiled water once it comes to a boil.
• Wash under running water.
• Allow to cool on a plate.
• Once it cools it can be wrapped in a clingfilm and stored in the freezer until required.
• The next morning when you want to prepare the saag, before hand take out 1 bunch of the frozen saag leaves.
• Allow to defrost for 15 to 20 minutes. If needed, you can warm it in the microwave as well.
• Then put the defrosted saag leaves in a mixer and add little water and process it until smooth. Keep aside.
• Now you have to prepare the gravy for the saag.
• To do so, chop 4 to 5 medium-sized onions, lengthwise and keep ready.
• Heat mustard oil in a wok.
• Add the sliced onions and stir-fry until translucent and lightly browned.
• Now add three medium-sized tomatoes which have been chopped in cubes.
• Cook on medium flame until softened.
• Then process it once it has cooled down in the mixer until smooth.
• Now you have to prepare the seasoning.
• For this, heat 1 tablespoon of mustard oil in a pan.
• Add 1/2 teaspoons of black mustard seeds, finely chopped ginger, garlic and green chillies. Allow to sizzle.
• Heat 1 tablespoon of oil in a wok.
• Add the processed saag (mustard greens) mixture and stir-fry for a few minutes.
• Fold in the onion-tomato paste mixture and stir-fry for a few minutes.
• Add the prepared seasoning and mix well.
• Fold in the turmeric powder and salt to taste.
• Mix well and cook for a few minutes.
• Garnish with finely chopped coriander leaves and serve hot with paratha or roti or naan or makai ki roti (corn roti).