PUNJABI Sarson Da Saag

**Author - Alee Venkatesh **

 


Sarson da Saag (Curried Mustard leaves)



 Mustard leaves, Indian mustard, Chinese mustard
 
 

Are a species of mustard plant; these leaves, seeds and stems are used in Indian cuisine particularly in the Punjabi cuisine of India & Pakistan where a famous dish called “Sarson da saag” is prepared.  The mustard plant is native to sub-Himalayan plains of Indian sub-continent commonly cultivated for its winter season leaves and oil seeds since ancient times.  Mustards are very low in calories & fats.  Mustard greens, like spinach, are the storehouse of many nutrients that have health promotional and disease prevention properties.  Fresh mustard greens are an excellent source of several essential minerals such as calcium, iron, magnesium, potassium, zinc, selenium, and manganese.  Regular consumption of mustard greens in the diet is known to prevent arthritis, osteoporosis, iron deficiency anemia and believed to protect from cardiovascular diseases, asthma and colon and prostate cancers.

   

Ingredients

  • 2 bunch mustard leaves
  • 1 bunch spinach leaves
  • 2 finely chopped onions
  • Fresh ginger-garlic
  • Green chillies to taste
  • Salt to taste
  • 1tsp. lemon juice
  • 2-3 tsps. Corn or Maize flour which is lightly yellow in colour) - NOT CORN STARCH
  • 3-4 tsps. Ghee (clarified butter)
  • Pinch of garam masala

Method 
  • Wash, cut and cook mustard & spinach leaves until tender (may be lightly salted) - when cool blend this into a coarse texture.  
  • In a pan, heat ghee - fry onions, ginger, garlic & green chillies.   
  • To this add the blended leaves mixture, salt, corn flour, lemon juice, pinch of garam masala (red chilli powder may be added for extra hot flavour) – simmer on medium flame until the mixture starts to separate from ghee. 
  • Serve hot with MAKKI DI ROTI