Sarson ka Saag

5 from 3 votes

Sarson ka Saag is a popular and rustic dish that springs from the belly of India's Punjab state and is loved -- and eaten -- by Indians around the world. If you love Saag Paneer, you will love this different but equally delicious dish made of smooth, creamy greens in a spicy sauce. Vegan, soy-free, nut-free and gluten-free recipe.

Prep Time5

Cook Time25

Total Time30

Course: Main/Curry

Cuisine: Indian Punjabi, nut-free, Soy-free

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 80kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Large saucepan

Ingredients

½ pound mustard greens (roughly chopped)
¼ pound spinach (roughly chopped)
1 teaspoon vegetable oil (or use vegan butter. Don't use coconut oil because like I've often said before on this blog, coconut oil is not a flavor that works for north Indian recipes)
2 large cloves garlic (finely chopped)
2 tablespoon cornmeal
1.5 cups basic tomato onion sauce
2 teaspoon garam masala
Salt to taste

Instructions

In a large saucepan, place the spinach and mustard greens with ½ cup of water. Cover and let the greens cook five minutes or until they are completely wilted and tender. Remove with the liquid to a food processor and blend into a smooth puree. Set aside.
Make sure the saucepan is dry and heat the oil. Add the cornmeal and cook it, stirring to make sure it doesn't stick, for a minute or so.
Add the tomato onion sauce and mix well. Add the pureed greens and bring everything to a boil. Lower the heat so the sauce continues to simmer with gentle bubbling in the pot. If your curry looks too dry, add a little vegetable stock or water. Let the curry cook for 15 minutes.
Sprinkle on the garam masala and add salt to taste.
Serve hot, preferably with makki ki roti or any Indian flatbread like naan or roti. Because this is a rustic dish, it tastes great served with an Indian pickle, slices of raw onion and wedges of lime or lemon.

Nutrition