Monday, November 8, 2010

Saarson da saag

This is a popular dish prepared with mustard greens from India and Pakistan. The following version is courtesy of LuckyDelicious Blog ( The author writes, "This dish doesn't have a lot of spices and seasonings, as it isn't meant to be nose-run inducing hot! The greens are the star of the show here." I can't wait to try out this recipe with the red mustard greens from my CSA share, and plan to substitute garlic and ginger paste with fresh garlic and ginger.

Saarson da saag
2 pounds mustard greens, washed and chopped
1 pound spinach, washed and chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
2 fresh tomatoes, puréed
1 teaspoon red chile powder
2 tablespoons finely ground cornmeal
4 tablespoons butter
2 tablespoons oil for frying
salt, to taste

1. Boil the mustard and spinach greens together until softened, then purée with some of the cooking liquid. Reserve extra cooking liquid for later use.
2. Heat the oil and sauté ginger and garlic pastes. When these turn golden, quickly add and stir in red chile powder tomato purée. Cook the tomato purée on high heat for a few moments until the oil rises to the top. Now add the mustard greens and spinach purée. Mix well.
3. Stir in desired amount of salt to cornmeal and mix well. You will need to add 1 to 1½ cups of the cooking liquid. Lower heat, cover, and simmer for 30 minutes, stirring occasionally. When it is done, stir in 3 tablespoons of butter. To serve, add shards of butter on top.

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