SARSON KA SAAG (INDIAN MUSTARD GREENS)
North Indian vegetarian recipe. Using ghee (Indian butter made from cow's milk) is important, since ghee gives that special taste.
Provided by FoodLover
Categories Side Dish Vegetables Greens
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
- Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
- Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
- Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 8.5 g, Cholesterol 10.9 mg, Fat 4.9 g, Fiber 4.5 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 160 mg, Sugar 1.4 g
INDIAN SPICED GREENS
This recipe suits any greens you have to hand - from shredded kale to Brussels sprouts. For the less adventurous, less chilli can be used
Provided by Barney Desmazery
Categories Buffet, Dinner, Side dish, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric. Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas.
- Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together. Pile into a serving dish and scatter with the rest of the coconut and coriander.
Nutrition Facts : Calories 117 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.03 milligram of sodium
SARSON KA SAAG (INDIAN MUSTARD GREENS)
Make and share this Sarson Ka Saag (Indian Mustard Greens) recipe from Food.com.
Provided by Lavender Lynn
Categories Spinach
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes.
- Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
- Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan.
- If leaves are dry, mix in 1 or 2 of tablespoons of water.
- If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
- Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
- Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color.
- Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato.
- Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste.
- If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.
Nutrition Facts : Calories 73.1, Fat 4.8, SaturatedFat 2.7, Cholesterol 10.9, Sodium 91, Carbohydrate 6.3, Fiber 2.8, Sugar 1.5, Protein 3.6
More about "indian style stewed greens sarson ka saag recipes"
SARSON KA SAAG RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (1)Total Time 30 minsCategory Dinner, LunchCalories 209 per serving
SARSON KA SAAG RECIPE - CLASSIC NORTH INDIAN SAAG RECIPE
From archanaskitchen.com
5/5 Servings 4Cuisine PunjabiTotal Time 55 mins
SARSON KA SAAG (AUTHENTIC PUNJABI RECIPE) - COOK CLICK …
From cookclickndevour.com
SARSON KA SAAG - DELICIOUS, SPICY, MUSTARD GREENS SAAG
From healthy-indian.com
PUNJABI SARSON KA SAAG RECIPE - THE SPRUCE EATS
From thespruceeats.com
SARSON KA SAAG - COOK WITH MANALI
From cookwithmanali.com
SARSON KA SAAG | AUTHENTIC PUNJABI SARSON DA SAAG
From vegrecipesofindia.com
EASY SARSON KA SAAG (STOVETOP & INSTANT POT) - TEA FOR …
From teaforturmeric.com
SARSON KA SAAG - SPICY STEWED MUSTARD GREENS - SPICE …
From spicechronicles.com
INDIAN-STYLE STEWED GREENS (SARSON KA SAAG): SO TASTY YOU’LL STRIKE ...
From goodgutayurveda.com
Cuisine IndianTotal Time 50 minsCategory Side DishCalories 190 per serving
INSTANT POT SAAG | SARSON KA SAAG - SPICE CRAVINGS
From spicecravings.com
SARSON KA SAAG - SHWETA IN THE KITCHEN
From shwetainthekitchen.com
MUSTARD GREENS COOKED IN INDIAN STYLE | EASY RECIPE FOR SARSON KA …
From youtube.com
INDIAN-STYLE STEWED GREENS (SARSON KA SAAG): SO TASTY …
From theepochtimes.com
SARSON KA SAAG RECIPE - SINFULLY SPICY
From sinfullyspicy.com
STEWED GREENS, INDIAN STYLE (SARSON KA SAAG) | A NEW RECIPE
From facebook.com
PUNJABI SARSON KA SAAG RECIPE (STEP-BY-STEP RECIPE + VIDEO)
From rachnacooks.com
AUTHENTIC SARSON KA SAAG RECIPE - FOODALLTIME
From foodalltime.com
SARSON KA SAAG – MUSTARD GREENS WITH SPINACH - MANJULA'S KITCHEN
From manjulaskitchen.com
You'll also love