Punjabi Mustard Greens and Spinach Delight
Experience the rich flavors of Punjab with this authentic Sarson Ka Saag, a traditional dish featuring a vibrant blend of mustard greens and spinach. This comforting curry embodies the essence of North Indian roadside stalls (dhabas), where it is expertly cooked over slow flames to achieve a depth of flavor that is simply unmatched. The greens are simmered to perfection, creating a velvety texture that is infused with aromatic spices. Serve with freshly made Makki Ki Roti or steamed basmati rice, topped with a dollop of butter for an ideal family meal that brings warmth on cold evenings. Prepare to indulge in this culinary heritage that has delighted generations!
N/A
Servings
113
Calories
13
Ingredients
Ingredients
spinach
1 lb (washed and chopped fine)
mustard greens
1 lb (washed and chopped fine)
green chilies
2 (chopped and deseeded)
fresh ginger
1 tablespoon (grated)
garlic
1 tablespoon (grated)
salt
to taste
ghee
3 tablespoons
onion
1 large (grated)
coriander powder
1 teaspoon
cumin powder
1 teaspoon
garam masala powder
1 teaspoon
lemon juice or lime juice
3 tablespoons
cornstarch
1 tablespoon
Instructions
1
In a large pot, mix the washed and chopped spinach and mustard greens with green chilies and salt. Pour in 1 cup of water, cover, and boil over medium heat for 10-15 minutes until the greens are wilted and cooked through.
2
Once the greens are cooked, transfer them to a blender or food processor. Blend to a coarse paste, ensuring some texture remains.
3
In a separate pan, heat ghee over medium heat. Add the grated onion and sauté until golden and translucent, which should take about 5-7 minutes.
4
Stir in the grated ginger, garlic, coriander powder, cumin powder, and garam masala. Continue to sauté for another 3-4 minutes until the spices are fragrant, and the oil begins to separate from the mixture.
5
Fold in the blended greens paste into the onion and spice mixture. Mix well and simmer on low heat for 30 minutes, stirring occasionally. If necessary, add a little water to achieve the desired consistency.
6
In the last few minutes of cooking, add lemon or lime juice and cornstarch, stirring continuously to combine and thicken the saag slightly.
7
Remove from heat and let it rest for a few minutes before serving with hot Makki Ki Roti, steamed basmati rice, and a dollop of butter.
Nutrition Information
7.5g
Fat
8.75g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Punjabi Mustard Greens and Spinach Delight?
It is an authentic version of Sarson Ka Saag, a traditional North Indian dish made with a blend of mustard greens and spinach.
What are the primary greens used in this recipe?
The primary greens used are 1 lb of spinach and 1 lb of mustard greens.
How should the greens be prepared before cooking?
The greens should be thoroughly washed and chopped fine.
How long do the greens need to boil?
The greens should be boiled for 10-15 minutes until wilted and cooked through.
Should the cooked greens be blended to a smooth liquid?
No, they should be blended to a coarse paste to ensure some texture remains.
What type of fat is used for sautéing?
The recipe uses 3 tablespoons of ghee for sautéing the aromatics.
How long should the onions be sautéed?
The grated onions should be sautéed for 5-7 minutes until they are golden and translucent.
What spices are used in the mustard greens delight?
The spice mix includes coriander powder, cumin powder, and garam masala powder.
How do I know when the spices are properly sautéed?
They are ready when they become fragrant and the oil begins to separate from the mixture, usually after 3-4 minutes.
How long does the saag need to simmer after mixing?
The mixture should simmer on low heat for 30 minutes, stirring occasionally.
Why is cornstarch added to the recipe?
Cornstarch is added at the end to help thicken the saag to the desired consistency.
When should the lemon or lime juice be added?
It should be added in the last few minutes of cooking along with the cornstarch.
What is the recommended serving suggestion for this dish?
It is traditionally served with hot Makki Ki Roti, steamed basmati rice, and a dollop of butter.
How many calories are in one serving of this dish?
One serving contains approximately 113 calories.
What is the fat content per serving?
Each serving contains approximately 7.5g of fat.
How much protein does this spinach and mustard green dish provide?
It provides about 3.75g of protein per serving.
What are the total carbohydrates per serving?
There are 8.75g of carbohydrates per serving.
How many green chilies are required for the recipe?
The recipe calls for 2 green chilies, chopped and deseeded.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian dish.
What is the texture of the finished saag?
The saag has a velvety texture that is still slightly coarse and rustic.
Can I use lime juice instead of lemon juice?
Yes, the recipe allows for either 3 tablespoons of lemon juice or lime juice.
How much water is added for boiling the greens?
One cup of water is added to the pot for the initial boiling of the greens.
How many ingredients are in this recipe in total?
There are 13 ingredients in total.
What makes this 'dhaba style'?
The slow-cooked nature over low flames and the use of ghee and authentic spices mimic North Indian roadside stall cooking.
How much ginger and garlic should I use?
Use 1 tablespoon of grated fresh ginger and 1 tablespoon of grated garlic.
What kind of onion is needed?
One large grated onion is required for the base of the curry.
Should I add salt at the beginning or end?
Salt is added at the beginning when boiling the spinach and mustard greens.
What if the saag is too thick during simmering?
You can add a little water to achieve your desired consistency.
How much coriander powder is used?
The recipe calls for 1 teaspoon of coriander powder.
Is this dish considered a healthy option?
Yes, it is tagged as a healthy, nutrient-rich vegetable curry.