Western UP Sarson Ka Saag
Slow-cooked mustard greens with spinach and bathua. Eaten with makki roti and white butter.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Maize Flour (Makki Atta - Yellow Coarse) — 30 g (thickener)
- Turmeric Powder — 0.5 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Spinach (Palak) — 100 g (chopped)
- Butter — 100 g (whole)
- salt (optional) (whole)
- mustard greens — 300 g
Tempering
- oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Heat the oil in a kadhai and crackle the Cumin Seeds for 30 seconds.
- Wash the Sarson and the Spinach thoroughly and chop them coarsely.
- Pressure-cook the greens with 250 ml water, salt and the Turmeric Powder for 4 whistles, about 15 minutes, until completely soft.
- Mash the cooked greens with a wooden churner, or blend them briefly, keeping a little texture.
- Return the mash to the tempering, add the Red Chilli Powder and cook 10 minutes, stirring.
- Sprinkle the Maize Flour in a little at a time, whisking, and cook 15 minutes on low until the saag thickens and stops tasting raw.
- Stir in half the Butter and simmer 5 minutes until it turns glossy and dark green.
- Top with the rest of the Butter, garnish with Coriander Leaves and serve hot.
Common questions
- Western UP Sarson Ka Saag ko English mein kya kehte hain?
- पश्चिमी UP सरसों का साग ko English mein Western UP Sarson Ka Saag likhte hain.
- Ek plate Western UP Sarson Ka Saag mein kitni calories hoti hain?
- 399 kcal per plate.
- Kitna time lagta hai?
- 80 min lagta hai — 20 min taiyari, 60 min pakana.