Mustard saag (sarson ka saag)

This dish is very popular in Punjab. It’s a gravy-like curry that is made from mustard leaves; basically, it’s palak paneer without the paneer and in place of spinach, mustard leaves are used. I really like the thick texture. Try this out, it tastes amazing!

Serves 6 to 8

Ingredients

2 bunches of mustard leaves

1 bunch of spinach

5-6 green chillies – finely chopped

2 tbsp ginger – finely chopped

2 tbsp dry fenugreek/methi leaves

2 tbsp corn flour

Oil or butter or both (to your taste)

Salt to taste

2 tsp red chilly powder

2 tsp coriander powder

Method

First, wash the mustard and spinach leaves and put them in the cooker along with the green chilly, ginger, and salt. Now, add 2 cups of water in the cooker and wait until you hear 4 to 5 whistles. Then, leave the cooker to cool for about 3 to 5 minutes.

Remove the water from the cooker and set it aside. Take a whisk and make a paste out of what’s left; it shouldn’t be fine, so I would suggest using a food processor if you have one rather than a whisk. Now, add the water back to the paste. Put the pan on the stove at moderate heat. Add the red chilly powder and coriander powder. Stir, then add corn flour. Make a paste out of the flour and water, and then add it to the mixture; otherwise, there will be lumps of flour.

Heat for about 15 to 20 minutes or more if necessary. Finally, add dry fenugreek leaves and butter.

Serve with makki ki roti or naan!