Sarson-Aloo ka Saag

Hi.

With the onset of winter one can see the market getting flooded with greens, though this year because of floods there’s no overflow of greens yet but one can see some sight of greens surely. So when my regular veggie vendor asked  me for mustard greens, I nodded happily and picked up a small bunch.

Sarson ka Saag and Makke di roti is one of the most popular searched items  from my space and I can assure you that the recipe is a winner and I have tried to explain the entire procedureit in great detail.  I will surely post another version of the saag later, but today, I post a simple combination of these flavorful greens with potato. This tastes best  again with  makke ki roti but also with plain steamed rice. I normally do  not add tomatoes to these leaves but for a change I used them and was extremely happy with the result, but of course I would not add them to my sarson ka saag. 

Ingredients

a bunch of mustard greens

2 potatoes cubed

1/2 tomato

2 onions chopped

4-5 garlic pods

4-5 green chilies

a piece of ginger

1 tbsp tomato paste

ghee for cooking

some cumin seeds

red chilies for tempering

1/4 tsp turmeric

1 tbsp coriander pwd

a large pinch garam masala (optional)

a pinch of asafetida

Method

Wash the greens and chop finely. Mix 3-4 garlic pods, green chilies and ginger and pressure cook with a cup of water. I was in a hurry so used the pressure cooker method. Best is to blanch the greens and then grind it to keep the green color intact, check out the sarson da saag post for that.

Cool and grind to a paste.

Heat a tbsp of ghee and add the onions and brown them.

Add the chopped tomato and potato. Add salt to taste.

Add the tomato paste and mix.

Add the turmeric and coriander pwd and saute for a few seconds. Cover and cook till potatoes are done.

Once the potatoes are done, mix the mustard greens paste. Add half a cup of water and some garam masala (optional).

Heat another tablespoon of ghee/oil and add cumin seeds, once they crackle add one finely chopped garlic, asafetida and 2 red chilies. Pour this tempering on the curry.

Mix and serve immediately.

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