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Mustard Greens Sarson Ka Saag

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PREP TIME
25 min
COOKING TIME
20 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner Indian
Mustard Greens Sarson Ka Saag
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)
  • 1/2 teaspoon cumin seeds
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon ginger paste
  • 2 teaspoons garlic paste
  • 1/2 tomato, chopped
  • salt to taste
  • 1/2 teaspoon white sugar, or to taste
  • 1/4 cup water
Instructions
1
Heat a dry skillet over medium heat and sauté the chiles for 1 to 2 minutes, stirring constantly until they reach a dark red-brown color and release their aroma.
2
Remove the skillet from heat, let it cool down, then carefully remove the stems of the chiles and shake out their seeds. Tear the roasted flesh into small pieces and set it aside for later use.
3
In a separate saucepan, bring the spinach to a medium heat and cook until it's tender. If the leaves are dry, add 1 or 2 tablespoons of water to rehydrate them; if they're still damp, simply cover the pan and let it simmer for 10 minutes.
4
Combine the cooked spinach with the mustard greens in a food processor bowl and pulse several times to break up the leaves. Then, process them into a smooth paste for about 1 minute.
5
In a large saucepan, heat some ghee over medium heat and add cumin seeds. Let the seeds sizzle for 30 seconds or until they turn a darker brown color.
6
Add sliced onions to the saucepan and cook, stirring constantly, until they're lightly browned. Mix in roasted peppers, ginger paste, garlic paste, and diced tomatoes. Add the pureed greens to the saucepan and bring it to a simmer.
7
Season with salt and sugar according to taste. If the dish becomes too thick, gradually add up to 1/4 cup of water, 1 tablespoon at a time, until you achieve the desired consistency.