Stolen Mustard Greens
Sarson Ka Saag
Why This Recipe Works
Mustard greens are deeper in flavor and more comforting than spinach. This smooth, hummus-like puree is traditionally served with plenty of butter and corn roti.
Instructions
Boil the cleaned mustard leaves in water for 15 minutes until completely tender. Puree the greens in a blender with just enough water to create a thick, smooth consistency.
Fry the onions in oil until translucent, then add the cubed ginger, garlic, chiles, and cornmeal, cooking for 5 minutes to toast the meal.
Add the green puree to the pan along with the salt and butter. Simmer on low for 8 minutes, adding a little water if needed to reach a hummus-like thickness.
Serve the greens hot, topped with the ginger matchsticks and an extra dollop of butter for a truly traditional experience.
Frequently Asked Questions
Can I freeze this recipe?
Freezes exceptionally well for future meals.
