Indian cuisine · Vegetable Dishes

Sarson ka Saag

A puree of mustard greens and spinach, thickened with cornmeal and finished with ghee, ginger and garlic.

Ingredients · for 4 servings

• 700 g mustard greens (or kale as a substitute)
• 300 g spinach
• 3 tbsp cornmeal
• 1 onion
• 5 garlic cloves
• 1 piece ginger (4 cm)
• 2 green chilies
• 2 tomatoes
• 4 tbsp ghee
• 1 tsp cumin seeds
• Salt

Instructions

1. Wash the mustard greens and spinach, remove tough stems and roughly chop the leaves; finely chop the onion, garlic, ginger and chilies.
2. Put the greens in a pot with half the garlic, ginger and chilies plus 300 ml water, cover and cook for 35–40 min. until very soft.
3. Puree everything only coarsely – the saag should still have some texture – and season generously with salt.
4. Mix the cornmeal with 4 tbsp cold water until lump-free, stir into the puree and simmer uncovered for 10 min. until the saag falls thickly from the spoon.
5. Heat ghee in a pan, let the cumin seeds crackle, fry the onion for 6 min. until golden, then add the remaining garlic, ginger and the diced tomatoes and cook for a further 4 min.
6. Pour the hot tadka over the saag, stir once briefly and serve with corn flatbread (makki di roti).