Sarson Da Saag - Mustard Greens In Creamy Gravy

Punjab Cuisine reminds me of two main dishes - Sarson Da Saag aur Makki Di Roti & Chole. Both are my favorites!! :) Healthy too.

There was a time when I hated greens or leaves. Lately, I am in love with them. And "Sarson Da Saag" tops my chart of favorite greens!

"Sarson" means Mustard Greens and "Saag" means curry or gravy.  "Sarson Da Saag" is a very popular curry in Punjab (India) and is traditionally served with "Makki Di Roti", which is Indian bread made of corn flour. I found Mustard Greens @ a Vietnamese place here. It was named "Gai Choy" there. Nevertheless, it was the same. Do try this healthy and yummy curry friends. :)

Ingredients

• Mustard Leaves – 2 bunches
• Spinach – 1 bunch
• Water – 2 C
• Oil – 1 T
• Onions, chopped – 1 1/2
• Tomatoe, chopped – 2
• Ginger, minced – 1 T
• Garlic, minced– 1 T
• Salt – to taste
• Red Chili Powder – to taste
• Garam Masala – 1 tsp

Seasoning or "Tadka"

• Onion, chopped – 1/2
• Tomato, chopped – 1
• Oil – 1 T

Method

• Wash Mustard Green Leaves and Spinach very well.
• Cut stalks from the leaves.
• Chop the leaves and keep aside.
• Boil 3 C water in a pan.
• Add the leaves to the water.
• Cook them uncovered till all the leaves are soft.
• Drain the leaves and save boiled water for later use.

• Heat 1 T oil in a pan.
• Add onions and a pinch of salt.
• Saute till the onions are translucent.
• Add ginger - garlic and continue cooking.
• Once the onions turn golden brownish, add tomatoes.
• Cook till oil separates from the mix.
• Add the ground leaves, red chilli powder, garam masala and salt to taste.
• Saute well and continue cooking for 5 more minutes.
• Keep aside.
• Meanwhile, heat 1 T oil in a pan.
• Add onions and continue frying till dark brown.
• Add tomatoes to this mix and saute well.
• Immediately add this mix to the "Saag" or Leaves Gravy.
• Mix well and top it with a lil' butter!
• Sarson ka Saag is ready to be served. Yummmm!!! :)