I am so excited to share this greens curry recipe with you all, it is positively packed and I mean packed with good for you leafy greens and tastes amazing! Sarson ki saag is a springtime mustard greens curry that is cooked seasonally in springtime in northern India in states such as UP when mustard greens are sold at the farmer’s markets. Because mustard greens are rarely available rest of the year mustard greens curry is a favorite spring time curry in this region.
Here in California I find that mustard greens are mostly available in the spring at the farmer’s markets, and if I am lucky I can sometimes find them in the freezer section at our local Safeway grocery stores. This mustard greens curry has 1lb of mustard greens, 1 lb of spinach, over 8 stalks of green onions, ginger, garlic and aromatic spices. A dish that has beautiful vibrant green veggies like these has to be amazingly nutritious and delicious!
This authentic mustard greens curry recipe is shared by my friend Pallavi who is from UP in Northern India and makes an oustanding sarson ki saag – mustand greens curry. I followed her instructions to the letter and this curry turned out amazing! The entire family devoured it and had seconds and thirds!
Sarson Ki Saag. Mustard Greens Curry
recipe contributed by Pallavi
- 2 bunches of fresh mustard greens – about 1 lb finely cut
- 1lb bunch fresh spinach finely chopped- (Pallavi said spinach is used to off-set the strong mustard greens flavor)
- 8-10 spring onion stalks – white and green parts cut into small pieces.
- 4-6 garlic cloves finely minced
- 1-2 inch piece of ginger finely minced or grated
- 1 green chili
- 2 tbsp ghee or 3 tbsp butter melted
- 1 tsp asafetida powder
- 3 tsp coriander powder
- 1/2 tsp chili powder (optional)
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/4 cup cream and/or 1 block of paneer cut into cubes and browned with 1 tbsp butter. (optional). Traditionally in the home kitchen cream and paneer are not commonly added, rather they are used mostly in Indian restaurants to give the dish a more luxurious taste.
- In a large pot place the mustard greens, spinach, green onions, garlic, ginger and green chili. Add 1 1/2 cups water, cover and cook veggies until tender – about 10 – 15 minutes. Add enough water to cook the veggies but not make the veggie mix too watery.
- Once the veggies are cooked turn the stove off. Blend the veggies into a smooth thick vegetable mix. You can use a hand blender for this.
- Next add the coriander powder, garam masala, turmeric, chili powder if using, and salt. Mix the spices into the vegetables.
- In another pan heat 2 tbsp ghee. Add cumin seeds and toast them in oil for a few seconds until the aroma is released. Turn the stove off, and add the asafetida powder and mix in oil for a few seconds. Immediately add the seasoned oil to the greens mixture.
- Cook the vegetables for an additional 3-5 minutes. If using cream and paneer you can add it at this time. Taste and adjust for salt. Mustard greens curry is ready.
- Garnish with fresh chopped cilantro before serving.
Cook’s Notes: Mustard greens curry is traditionally served with thick corn chapatis but can also be eaten with regular chapatis or naan. I served my greens curry with Mexican corn tortillas.