A traditional Punjabi dish made with mustard greens, spinach, and arugula, slow-cooked with aromatic spices and finished with a fragrant garlic tempering. This nutritious and flavorful curry pairs per... show more
indian
Nutrition
Provides excellent levels of vitamins A, C, and K from leafy greens, along with fiber, iron, and folate while being naturally low in calories and fat.
| Calories | 53 kcal |
| Energy | 223 kJ |
| Protein | 2 g |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 1 g |
| Cholesterol | 0 mg |
| Carbohydrate | 7 g |
| Sugars | 3 g |
| Dietary Fibre | 2 g |
| Sodium | 75 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnercurrylunchveganvegetarianmain courseone potstovetop
Sarson ka saag recipe
Holy Cow Vegan (Vaishali Honawar)
6
servings
0
per serve
0
minutes
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Ingredients
Equipment
Large pot
Saute pan
Blender
Small skillet
Lid
Instructions
1
In a pot or saute pan place all the greens, the ginger garlic paste and the jalapeno peppers. Add ¼ cup water and bring to a boil.
2
Cover the pot partially with a lid (leave a crack open) and cook 10 minutes or until the leafies are very tender. Check during cooking to make sure all the water hasn't evaporated--the leafies themselves will express some water. After the leafies have cooled a bit, place them in a blender and blend into a coarse puree.
3
In the same pan heat a tablespoon of oil. Add the finely chopped garlic, saute until it is lightly golden, then add onions along with ½ teaspoon of salt.
4
Saute the onions until they begin to brown, then stir in the cornmeal or masa. Cook the flour, stirring constantly, for a couple of minutes.
5
Stir in the tomatoes followed by ground coriander, ground cumin and turmeric. If you want the dish spicier you can add some cayenne at this stage.
6
Cook the tomatoes until they are very pulpy, about five minutes.
7
Stir in the blended puree of leafy greens along with a cup of water.
8
Bring the sarson ka saag to a boil and continue to simmer for about five minutes, stirring frequently. You can add a little more water if the sauce gets too thick. Add salt and turn off heat.
9
In a small skillet heat the remaining tablespoon of oil (or vegan butter). Add the sliced garlic and saute until golden brown.
10
Pour this garlic tadka into the sarson da saag and mix well. Serve hot.
Sarson ka saag recipe
Holy Cow Vegan (Vaishali Honawar)
6
servings
0
per serve
0
minutes
A traditional Punjabi dish made with mustard greens, spinach, and arugula, slow-cooked with aromatic spices and finished with a fragrant garlic tempering. This nutritious and flavorful curry pairs per... show more
indian
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Large pot
Saute pan
Blender
Small skillet
Lid
Instructions
1
In a pot or saute pan place all the greens, the ginger garlic paste and the jalapeno peppers. Add ¼ cup water and bring to a boil.
2
Cover the pot partially with a lid (leave a crack open) and cook 10 minutes or until the leafies are very tender. Check during cooking to make sure all the water hasn't evaporated--the leafies themselves will express some water. After the leafies have cooled a bit, place them in a blender and blend into a coarse puree.
3
In the same pan heat a tablespoon of oil. Add the finely chopped garlic, saute until it is lightly golden, then add onions along with ½ teaspoon of salt.
4
Saute the onions until they begin to brown, then stir in the cornmeal or masa. Cook the flour, stirring constantly, for a couple of minutes.
5
Stir in the tomatoes followed by ground coriander, ground cumin and turmeric. If you want the dish spicier you can add some cayenne at this stage.
6
Cook the tomatoes until they are very pulpy, about five minutes.
7
Stir in the blended puree of leafy greens along with a cup of water.
8
Bring the sarson ka saag to a boil and continue to simmer for about five minutes, stirring frequently. You can add a little more water if the sauce gets too thick. Add salt and turn off heat.
9
In a small skillet heat the remaining tablespoon of oil (or vegan butter). Add the sliced garlic and saute until golden brown.
10
Pour this garlic tadka into the sarson da saag and mix well. Serve hot.
dinnercurrylunchveganvegetarianmain courseone potstovetop
Nutrition
Provides excellent levels of vitamins A, C, and K from leafy greens, along with fiber, iron, and folate while being naturally low in calories and fat.
| Calories | 53 kcal |
| Energy | 223 kJ |
| Protein | 2 g |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 1 g |
| Cholesterol | 0 mg |
| Carbohydrate | 7 g |
| Sugars | 3 g |
| Dietary Fibre | 2 g |
| Sodium | 75 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
