Sarson da Saag

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Wash the mustard greens and spinach thoroughly, then finely chop them.

   Ca. 10 min.

   Kokkens note: Ensure all dirt is removed from the greens, especially mustard greens which can be sandy.

2. 2

   Combine the chopped mustard greens, spinach, grated ginger, minced garlic, chopped green chili, and water in a large pot or pressure cooker.

   Ca. 5 min.

3. 3

   Add salt to the greens mixture.

   Ca. 1 min.

4. 4

   If using a pot, bring to a boil, then reduce heat, cover, and simmer for 40-50 minutes, or until the greens are very tender, stirring occasionally. If using a pressure cooker, cook for 3-4 whistles.

   Ca. 40 min.

   Kokkens note: The greens should be completely soft and easy to mash.

5. 5

   Once the greens are tender, remove them from heat and let them cool slightly.

   Ca. 5 min.

6. 6

   Using an immersion blender, traditional wooden churner (madhani), or food processor, blend the greens until they form a coarse paste. Do not blend too smoothly; a slightly rustic texture is desirable.

   Ca. 5 min.

   Kokkens note: A rustic texture is traditional for sarson da saag.

7. 7

   Stir in the cornmeal into the blended greens and mix well to avoid lumps.

   Ca. 2 min.

   Kokkens note: Cornmeal helps to thicken the saag and adds a unique flavor.

8. 8

   Return the saag to low heat and cook for another 10-15 minutes, stirring frequently, until the cornmeal is cooked through and the saag thickens.

   Ca. 15 min.

   Kokkens note: Ensure the cornmeal is fully cooked to prevent a raw taste.

9. 9

   For the tempering, heat ghee in a separate small pan over medium heat.

   Ca. 1 min.

   Kokkens note: Using vegan ghee or oil works well for a vegan version.

10. 10

    Add the chopped onion to the pan and sauté until golden brown.

    Ca. 5 min.

    Kokkens note: Cook the onions thoroughly for maximum flavor.

11. 11

    Stir in the grated ginger, minced garlic, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 1-2 minutes until fragrant.

    Ca. 2 min.

    Kokkens note: Be careful not to burn the spices.

12. 12

    Pour the tempering over the cooked sarson da saag and mix well.

    Ca. 1 min.

13. 13

    Serve hot with makki di roti (cornbread) or any flatbread.