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–+ servings

Sarson ka Saag with Frozen Mustard

Aanchal Gupta
Sarson ka Saag made easy by using frozen mustard,spinach,broccoli and turnip greens. Traditional taste without the hassle of rinsing and chopping fresh mustard and greens.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Dinner, lunch, Main Course, Vegetable, Vegetables and Greens
Cuisine Asian, Indian, North Indian, Punjabi
Servings 10 cups

Equipment

  • 1 pressure cooker
  • 1 chopping board
  • 1 Knife
  • 1 small pan for tarka

Ingredients
  

  • 4 bags of Frozen chopped Mustard-16 oz/454 gms/1 lb, each
  • 2 bags of Frozen chopped spinach-10 oz/282 gms, each
  • 2 bags of Frozen Broccoli Florets-10 oz/282 gms, each
  • 1 bag chopped Turnip Greens with diced turnips-16 oz/454 gms/1 lb
  • 3 tbsp minced garlic
  • 5-6 Green chilies
  • salt as per taste
  • 1 cup water
  • 1/2 cup Corn/Maize Flour/ Makai ka atta/ Cornmeal

For Tarka

  • 1/2 cup ghee/1 stick Butter salted or unsalted,use oil for vegan option
  • 1 large onion chopped
  • 5 tbsp chopped ginger
  • 3 tbsp minced garlic
  • 5-6 green chilies chopped

For tempering

  • 1-2 tbsp ghee/oil
  • 1 inch/1 tbsp ginger julienned/cut into thin long strips
  • 1-2 green chilies chopped

Instructions
 

  • Put frozen mustard,spinach,broccoli,turnip greens,garlic,green chilies,salt and water to cook in a pressure cooker. Give two whistles on high, reduce temperature to low and cook for about 30-40 minutes. Let pressure release naturally. If pressure cooker is not available place everything in a pot, bring to a boil and simmer for 1 hour covered. Cool completely
  • When the mustard and greens/saag have cooled completely, grind coarsely in a blender or food processor and place in a pan as we are going to cook it some more
  • To the COLD greens/saag add 1/2 cup corn meal/maize flour/makai ka atta and mix well

For Tarka

  • In ghee/butter/oil(for vegan option) add chopped onions and stir till onions turn pink
  • Add minced ginger,garlic and green chilies and stir till it browns
  • Pour over greens/saag and cook over MEDIUM,stirring continuously for 30-45 minutes,till it reaches a cohesive consistency.

for tempering

  • In hot ghee/oil add ginger and green chilies and pour over greens/saag

Notes

The original recipe by my friend calls for one 1 lb/16 oz/454 gms bag of chopped collard greens as well.It also says to use 3 bags of Mustard greens, since I didn't use the collard, I replaced it with an extra bag/pound of chopped mustard.
Its important to add the cornmeal/makai ka atta/maize flour to COLD greens/saag and mix well before putting back on stovetop,otherwise it will get lumpy.
Cook the greens/saag on MEDIUM, it will splatter.The time that you cook can vary from 30 minutes to an hour, depending on how thick you like the saag to be and how much water is in the frozen mustard and other greens.
Sarson ka saag tastes best with lots of ghee/butter. Do not feel shy about adding more ghee than the recipe calls for!
Keyword authentic sarson ka saag recipe, frozen mustard greens, frozen turnip greens, indian saag with frozen mustard and turnip, punjabi sarson ka saag, punjabi sarson ka saag with frozen mustard, sarson ka saag with frozen mustard
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