Mustard Greens Curry or Sarson Ka Saag

Mustard Greens Curry Recipe - by My Creative Flavors
Mustard Greens: One bunch
Spinach Greens: One bunch
Fenugreek Greens: 1/4 bunch
Onions: 2
Tomatoes : 4
Ginger: 2''
Garlic cloves : 4
Water : 2 cups
CornFlour : 2tsp (or dry roasted gramflour)
Desi Ghee: 2 tsp (add more to taste)
Salt, Chilli, Turmeric: 1 tsp each
Garam Masala: 1 tsp
Paneer Cheese : 200 gms (optional)
Dry Red Chilli: 2 for garnishing

Method: -

  1. The preparations begins with a little tedious task of thoroughly washing all the greens.
  2. Trim the ends of leaves and roughly chopping the bunch of greens.
  3. The trick to make sumptuous saag is to crush the ginger and garlic in mortar and pestle, to extract there juices which later adds to the aroma of saag. In a pressure cooker, steam the chopped greens, crushed ginger garlic by adding water.
  4. Let the greens cool down and grind in a mixer to make a thick paste.In a nonstick pan, heat oil and saute dry red chilli, onions and tomatoes.
  5. Add spices to taste. Take out the chilli for garnishing and puree onions/tomatoes.
  6. Mix this tempering in the curry and gently add cornflour (makki atta) to thicken the curry/saag. In case, cornflour is not available,  dry roasted gram flour can be added too.
  7. The big chunks of paneer cheese can be added to the curry  to make saag paneer.Garnish with dry red chilli.
  8. Generously add  desighee to taste, as this is the key taste defining ingredient of punjabi cuisines.
  9. Enjoy the steaming hot mustard curry/saag  with makki roti, gudh and chilli pickle....!