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Thursday, March 31st, 2011

Vaisakhi Recipe: Sarson Ka Sag

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recipes-from-around-the-world/ Indian-recipe

Sarson ka sag is traditionally a Punjabi dish, often made on Vaisakhi but not exclusively. It’s totally delicious, vegetarian and incorporates one of the world healthiest veggies—mustard greens—in a way that even your kids might eat. Mustard greens are an excellent anti-cancer vegetable, can lower cholesterol and have been known to be beneficial for colds, arthritis and depression. Good stuff.

 

The recipe below serves 6.

 

Ingredients:

 

4 small bunches (2 large)/ 1 kg mustard greens (sarson), chopped finely
1 bunch/ 1/4 kg spinach, chopped finely
4 cloves garlic minced
1 inch/ 2 cm piece ginger, minced
1 onion
2 green chilies, minced
2 red chilies (if you like it spicy)
2 tbsp. of corn flour or corn meal (alternatively you can use gram flour, sieved)
4 tbsp. butter or ghee
Pinch of cumin
Salt to taste

 

Instructions:

 

Boil all the greens until soft (about 20-30 min). Drain the water but reserve about 1/2 cup of the liquid. Mash the leafy vegetables well (I actually had to chop the greens as they were soft but not mashable) and set aside.

 

Heat 4 tbsp of butter or ghee and add the ginger, onion, garlic, green chilies and broken red chilies. Sautee until brown. Then add the mashed greens, cumin and a dash of salt.

 

Mix the corn flour in a little water to make a paste and add it to the spiced greens mixture. Simmer for at least 20 minutes together with the reserved 1/2 cup of liquid from cooking the greens, but it can be longer to enhance flavor. Serve with Indian naan or Makki Ki Roti for a meal.* Enjoy!

 

This recipe was adapted from the following sources:
http://festivals.iloveindia.com/baisakhi/sarsoon-saag.html
http://www.theholidayspot.com/baisakhi/recipes/
http://www.momrecipebook.com/details/sarson-ka-sag.asp
http://www.sanjeevkapoor.com/sarson-ka-saag.aspx

 

Notes and Modifications:

 

Take out the spicy chilies to make it kid friendly. And if your kids have a green veggie aversion, you can really mix up the cultures and put the green stuff in a tortilla with some black beans and cheese and make a quesadilla.

 

I’d like to experiment with this recipe a bit as I bet any of the leafy green family- collard greens, kale, etc. could work great.

 

* We ate ours with some leftover Palestinian tahini a friend had brought to our house for a family brunch the day before, and some red lentil soup as well. I must say, it all went pretty awesome together.

© 2011 – 2013, Stephanie Meade. All rights reserved.

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ABOUT THE AUTHOR


Stephanie is the Founder and Editor-in-Chief of InCultureParent. She has two Moroccan-American daughters (ages 5 and 6), whom she is raising, together with her husband, bilingual in Arabic and English at home, while also introducing Spanish. After many moves worldwide, she currently lives in Berkeley, California.

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2 Comments
  1. Commentssuraj   |  Tuesday, 27 June 2017 at 1:08 am

    thanks for sharing

  2. CommentsRajendra   |  Wednesday, 30 August 2017 at 12:06 am

    Nice recipe, thank for sharing









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