Sarson ka Saag with Makki di Roti (Punjabi Mustard Greens with Corn Flatbread)
By Joe
Source: Serious Eats — Chetna Makan, Sarson Ka Saag (Braised Mustard Greens and Spinach).
A sarson ka saag (braised mustard greens and spinach) recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. For the greens: In a big straight-sided skillet or Dutch oven, heat this ghee over a medium-high flame. Tip in the mustard greens along using 1/2 cup (120ml) water, mix well, and bring water to a boil, around 5 minutes. Cover, reduce heat to medium-low, plus heat till leaves have softened, around 8 minutes. Tip in the spinach, mix well, cover, and cook till spinach is completely softened, around 5 minutes. Move cooked greens to mid-sized mixing bowl plus wipe out the pan or pot using one clean kitchen towel or a paper towel. For this tadka (plus to finish): Tip in ghee plus oil to the pan or pot plus heat over a mid-sized flame. Tip in the dried red chiles and cook till they start to sizzle, around 1 minute. Tip in the ginger, garlic, and fresh chiles, mix, and cook till fragrant, around 1 minute. Tip in the cooked greens back in order to the pan or pot along using salt, chile powder, and a of water (1/2 cup), and mix well. Increase heat to high plus bring liquid to a boil, around 2 minutes. Turn off heat plus, using a potato masher, firmly mash greens. Mix well, next move to a serving dish. Top using salted butter and eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 172 kcal |
| Protein | 1.1 g |
| Carbohydrate | 1.9 g |
| of which sugars | 0.4 g |
| of which free sugars | 0 g |
| Fat | 18.4 g |
| of which saturates | 9.6 g |
| Fibre | 0.7 g |
| Salt | 0.89 g |
Protein per 100 kcal
0.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
