Punjabi Mustard Greenssarson Dasag Recipes

PUNJABI MUSTARD GREENS(SARSON DASAG)

Punjabi Mustard Greens(Sarson Dasag) image

A classic Punjabi way of cooking mustard greens.From the World of the East Vegetarian Cookbook by Madhur Jaffrey.

Provided by strangelittlebeast

Categories Greens

Time 40m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb mustard greens, thoroughly washed
1/2 lb spinach, thoroughly washed
1/2 inch piece fresh ginger
4 garlic cloves, peeled
1 fresh green chile (such as serrano)
9 tablespoons butter
2 1/2 tablespoons cornmeal
salt

Steps:

Wash greens and spinach well.Add to a pot with a small amount of water and simmer 15 minutes.Drain any remaining liquid.
Peel the ginger and coarsley chop garlic and chile.Blend ginger ,garlic,chile,and greens to a smooth paste in a blender or food processor.
Heat 6 tablespoons in a pan over medium.add the cornmeal and cook,stirring constantly ,for 2 minutes-do not let the cornmeal brown.
Turn the heat to medium-low,add 1/4 cup water let simmer for 1 minute then add puree.Cook for 10 minutes stirring often.
Top with the remaining 3 tablespoons of butter and serve hot.

Nutrition Facts : Calories 299.3, Fat 26.6, SaturatedFat 16.5, Cholesterol 68.7, Sodium 304.4, Carbohydrate 13.7, Fiber 5.9, Sugar 2.9, Protein 5.8

SARSON KA SAAG (INDIAN MUSTARD GREENS)

Sarson Ka Saag (Indian Mustard Greens) image

North Indian vegetarian recipe. Using ghee (Indian butter made from cow's milk) is important, since ghee gives that special taste.

Provided by FoodLover

Categories Side Dish Vegetables Greens

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

2 large dried red chile peppers
2 bunches fresh spinach, washed and chopped
1 bunch mustard greens, washed and chopped
2 tablespoons ghee (clarified butter)
½ teaspoon cumin seeds
¼ cup finely chopped onion
½ teaspoon ginger paste
2 teaspoons garlic paste
½ tomato, chopped
salt to taste
½ teaspoon white sugar, or to taste
¼ cup water

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.

Nutrition Facts : Calories 88.8 calories, Carbohydrate 8.5 g, Cholesterol 10.9 mg, Fat 4.9 g, Fiber 4.5 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 160 mg, Sugar 1.4 g

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