As soon as winter starts, people start remembering maize bread and mustard greens. Many people like mustard greens which keep the body warm and provide ample nutrition to the body. This is a traditional dish of Punjab which is now being made everywhere. There are abundant nutrients found in mustard greens which also help in making the body healthy.
Mustard Greens is a popular and delicious vegetable in Punjabi cuisine. Its creamy and thick gravy made with hot chillies is very tasty. Let’s know the easy method of making mustard greens.
Mustard Greens Recipe
Ingredients of Mustard Greens Recipe
- Mustard greens – 1 kg (washed and chopped) Spinach – 500 grams (washed and chopped)
- Bathua – 250 grams (washed and chopped)
- Garlic – 10-12 cloves (finely chopped)
- Ginger – 2 inches (finely chopped)
- Green chilli – 4-5 (finely chopped)
- Asafoetida – 1/2 teaspoon
- Cumin seeds – 1 teaspoon
- Coriander powder – 1 teaspoon
- Red chilli powder – 1/2 teaspoon
- Garam masala – 1/4 teaspoon
- Salt – according to taste
- Ghee or oil – 2-3 tablespoons
- Maize flour – 2-3 tablespoons
Method to make Mustard Greens
Boil vegetables: Put mustard greens, spinach and bathua in a large vessel, add water and boil. When the vegetables are completely cooked, drain the water.
Fry spices: Heat ghee or oil in a pan. Add asafoetida, cumin seeds and let them crackle. Then add garlic, ginger and green chillies and fry.
Add spices: Now add coriander powder, red chilli powder and garam masala and fry.
Add vegetables: Add boiled vegetables to the spices and mix well.
Add water: Add little water and cook the curry until it thickens.
Add corn flour: Add corn flour and mix well.
Add salt: Adjust salt as per taste.
Cook: Cook on low flame for 5-7 minutes.
Serve hot: Serve hot Sarson ka Saag with roti or paratha.
Tips for Mustard Greens Recipe
To make Mustard Greenseven more delicious, you can add a little fenugreek to it.
If you want to make the greens thicker, you can add a little curd to it.
You can also serve mustard greens with butter or ghee.
