Sarson is Mustard and Saag is Greens in many North Indian regional languages. A curry made out of mustard greens is colloquially known in India as Sarson Ka Saag (Mustard’s Greens). This curry is usually sought after during winter, but our appetite cares for no season or reason. We would eat it all through the year.
Mustard greens by nature are mildly bitter. In order to balance the bitterness, many recipes employ a cocktail of other greens such as spinach and fenugreek. This technique subdues the bitterness of the curry, in turn robbing the mustard greens of their uniqueness. These cocktail curries taste great, but by philosophy they cannot be called “Sarson Ka Saag”, because “Sarson” in most cases only holds 25% of the whole share.
As of today Hissing Cooker has been around for a year, but this is no big deal. Anything that is born, ages. Likewise, we birthed hissing cooker with a humble Madras curry and followed it up with 122 other recipe videos and posts. With every release we upped our standards. At least we believe to think we have. Anyway, let’s not stop with the criticism. We are clinching this opportunity to bring to you another Hissing Cooker original. Our very own mustard greens curry, an out and out mustard indulgence. This could very well be the real Sarson Ka Saag. Our recipe will yield 4 servings, with 142 kilocalories in each. To follow our recipe, you will need the ingredients listed below.
Ingredients, Measurements & Nutritional Value
|To Prep Mustard Greens|
|Mustard greens||250 grams|
|Natural white vinegar||100 ml|
|For Mustard Greens Paste|
|For Onion Paste|
|For Ginger Paste|
|Dried red chillies||4|
|Mustard seeds||1 teaspoon|
|Cumin seeds||1 teaspoon|
|Lemon juice||1 tablespoon|
Click on the nutritional chart below to zoom
Video Walk Through – Sarson Ka Saag – Mustard Greens Curry
Instructions – Sarson Ka Saag – Mustard Greens Curry
Prep Mustard Greens
- Pick the greens from the stem.
- Wash and sort the greens thoroughly.
- Set a pot on high heat.
- Add 2.5 litres of water.
- To the water add salt and natural white vinegar. Mix well and bring to a rolling boil.
- Add the mustard greens and reduce heat to low. Cover and cook for 15 minutes.
- 15 minutes later, filter the mustard greens through a colander and discard the water.
- Set aside the cooked greens and allow them to cool down a bit.
Make Mustard Greens Paste
- Transfer the cooked mustard greens to a blender.
- Add tomatoes and green chillies.
- Blitz into a smooth paste.
- Add roughly chopped ginger to a blender.
- Blitz into a semi coarse paste.
- Add chopped onions to a blender.
- Blitz into a smooth paste.
- Set a pot on medium heat.
- Add ghee and allow it to heat up.
- Add dried red chillies, mustard seeds, cumin seeds, asafoetida and ginger paste. Saute for 2 minutes.
- Add onion paste and saute for 2 to 3 minutes.
- Add the mustard greens paste and salt to your taste. Mix well, reduce the heat to low, cover and cook for 15 minutes.
- 15 minutes later, uncover the pot. Taste and adjust salt to your liking. Add lemon juice, mix well and turn off the heat.
- Serve the curry hot by by topping it with 1/2 a tablespoon of butter.
Enjoy Sarson Ka Saag with any flat bread of your choice. Most people swear by Makki Ki Roti (unleavened corn bread), but we don’t care. All breads go well with this curry . However, if you must have makki ki roti, click here or on any of the respective hyperlinks.