Sarson Ka Saag (Mustard Greens Curry)

Sarson ka saag is a very famous dish from the North Indian state of Punjab. It is often paired with a flat bread made of corn. However, any other flat bread also goes well with this iconic dish. This dish is normally made in winter when mustard greens are plentifully available. Of course, like most Punjabi dishes, this one too uses oil. But I have made this several times with no grease and it invariably turns out delicious.
For many families in North India, this is a favourite Sunday dish during the winter months. To say that it is tasty is an understatement. Especially when paired with corn bread. A little heavy on the stomach, it is ideally suited to a Sunday lunch, followed by a delightful snooze!

Sarson Ka Saag

2 1/2 cups mustard greens (sarson ka saag, kadugu keerai), washed and chopped
2 1/2 cups spinach (palak, keerai), washed and chopped
3/4 tbsp green chilis, roughly chopped
1/2 tsp cumin seeds (sabut jeera, jeeragam)
1/2 tbsp finely chopped garlic
1/2 tbsp finely chopped ginger
1/4 cup finely chopped onions
A pinch of asafoetida (hing, perunkayam)
1/4 tsp turmeric powder (haldi, manjal podi)
1/2 tsp red chili powder
1/4 tsp coriander powder (dhania powder, kothamalli podi)
1/4 tsp cumin powder (jeera powder, jeeraga podi)
Salt to taste
Boil enough water in a saucepan
Add the mustard greens, spinach and green chilis
Boil on high flame for about 5 minutes, stirring occasionally
Remove from flame and drain using a strainer
Immediately wash the greens in cold water a couple of times
Drain and set aside to cool
Transfer to a blender and grind to a coarse paste, adding a little water
Set aside
Heat a wok and add the cumin seeds
When they begin to splutter, add the ginger, garlic and asafoetida
Sauté for about half a minute
Add the onions and continue to sauté for a couple of minutes
Add the mustard greens and spinach, turmeric powder, red chili powder, coriander powder, cumin powder and salt
Mix well
Cook on medium flame for 2-3 minutes, stirring occasionally
Remove from flame and serve at room temperature with makai ki roti (corn bread)

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