Sarson Ka Saag

Pair this dish with makke ki roti (corn flatbread) for a taste of classic North Indian-style cuisine.

• Ingredients:

• 1¼ lbs frozen mustard greens, thawed, excess liquid squeezed
• 3½ oz frozen spinach, thawed, excess liquid squeezed
• 2 tsp Thai green chilies, chopped
• 1½ tsp garlic, chopped
• ½” (1.2 cm) ginger root, chopped
• 3 cups water, divided
• Salt to taste
• ½ cup corn flour
• 2 tbsp Vegetable Oil
• 1 pinch asafetida
• 2 dried red chilies, whole
• ½ cup red onions, chopped

• Method:

• 1 Place first five ingredients in a pressure cooker. Add 1½ cups (375 mL) water and salt. Pressure cook for 5 minutes. Turn off heat. Set aside 15 minutes until pressure is released.
• 2 Cool. Grind to coarse paste. Transfer to a large cooking pot. Simmer on medium low heat for 3-5 minutes.
• 3 Dissolve corn flour in 1½ cups (375 mL) of water. Stir into simmering greens. Cook for 12-15 minutes until saag thickens, stirring every 2-3 minutes.
• 4 Heat oil in a separate pan on medium high heat. Add asafetida and red chilies. As they sizzle, add onions. Sauté for 8-10 minutes until golden brown. Stir into saag.
• 5 Continue cooking for 5 minutes on medium heat until saag thickens to loose paste.
• 6 Turn off heat.
• 7 Serve hot with makke ki roti (corn flatbread) or plain roti.

©/TM/® Smucker Foods of Canada Corp.