Sarson Ka Saag Spicy Stewed Mustard Greens Recipes

SARSON KA SAAG

Steps:

• Wash and chop the greens and then add them to the pressure cooker. Then add the chopped onion, garlic, ginger and green chilies.
• Add tomatoes and white radish. Then add the red chili powder and salt. Add 1.5 cups water and stir.
• Pressure cook for 5-6 whistles (in a traditional stove top pressure cooker) on high heat until everything is soft and done.If using the Instant Pot (like I did here), cook on high pressure for 5 mins and then let the pressure release naturally. Alternatively, you can also cook everything on a stove top for 20-25 minutes until soft.
• Open the pressure cooker/instant pot and then use an immersion blender to puree the saag. If you don't have an immersion blender, wait for it cool down a bit and then puree using your regular blender.
• Blend to a coarse paste. You may blend it to super fine texture using a high speed blender. I prefer it little coarse.
• Transfer saag to another pot on stove top over medium-low heat. Add 2 tablespoons of maize flour to the saag and mix, this helps in thickening the saag.
• Set heat to low and let the saag simmer for 20 to 25 minutes on low heat. It will thicken as it simmers.
• For the final tadka, heat a small pan on medium heat. Once the pan is hot add ghee to it and then add hing and chopped garlic cloves. Saute for few seconds and then add the chopped onion and dried red chilies.
• Cook until the onions and garlic turn light golden brown. Add the coriander powder and garam masala and mix.
• Transfer the tadka/tempering to the saag and mix.
• Serve sarson ka saag with makki roti, sliced onion, jaggery and white butter!

SARSON KA SAAG RECIPE - CLASSIC NORTH INDIAN SAAG RECIPE

Steps:

• To begin making the Sarson Ka Saag Recipe, we will first steam the leaves together along with a little salt until soft and yet green. For this, you can use a steamer or a pressure cooker.
• Place all the leaves in the pressure cooker, add a little salt and 3 tablespoons of water. Cover the pressure cooker and cook until you hear one whistle. After the first whistle turn off the heat.
• Place the cooker under running water and release the pressure immediately and add the Makki ka atta. This process of releasing the pressure immediately will help keep the greens green.
• Allow it to cool. You can either puree the saag or use a masher and mish mash the greens to make it soft and mushy. The way you like to present it is purely your choice.
• Heat a teaspoon of ghee in a heavy bottomed pan; add the ginger, garlic, onions and green chillies. Saute all the ingredients together on low heat until the onions are completely tender and soft and lightly browned.
• You can optionally cover the pan partly to create steam to cook the onions. This process of cooking consumes less oil.
• Once the onions are well softened, stir in the steamed sarson ka saag, red chilli powder, garam masala powder and coriander powder.
• Turn the heat to high and give the mixture a quick boil for a couple of minutes, so that the greens get the flavours from the spices and onions. Turn off the heat, check the salt and adjust to taste accordingly.
• Transfer the Sarson Ka Saag to a serving bowl and serve hot.
• Serve the Sarson Ka Saag along with Makki Ki Roti with a dollop of white butter and jaggery and end it with a Masala Chaas.

SARSON KA SAAG - SPICY STEWED MUSTARD GREENS

Steps:

• Add the greens, onion, ginger, cumin, red cayenne powder, and salt to the instant pot. Add the water.
• Set to 2 minutes of high pressure and allow a natural release. Remove the lid and puree coarsely with an immersion blender.
• Turn on the saute mode and add in the corn flour and let it cook for about 3 more minutes.
• In the meantime heat the oil and add in the chopped garlic, hing and whole cumin seeds. Cook until the mixture is fragrant and turns pale golden. This is about 1 and 1/2 minutes.
• Add in the dried red chilies. Turn off the heat and pour this over the greens.
• Turn off the instant pot and stir the tempering in.
• Sprinkle in the lime juice and serve hot.