Sarson Ka Saag Or Mustard In Spinach Gravy

A classic North Indian dish from the state of Punjab, there is a lot of history behind Mustard in Spinach Gravy or Sarson ka Saag. This dish is considered as one of the first, and most traditional, ways of making Spinach and is an extremely popular choice during winters, when thick gravies and heavier foods are all the rage. A simple and exciting vegetarian dish, Mustard in Spinach Gravy will surely force a few meat-lovers to look deeper at the other side.

Ingredients required for Sarson ka Saag or Mustard in Spinach Gravy

Here is a list of the ingredients you need to get started:

- Spinach - 250 Grams
- Mustard Leaves - 250 Grams
- Green Chillies - 2
- Ginger - 1 Tablespoon
- Garlic - 1 Tablespoon
- Onion - 1
- Coriander Powder - 1 Teaspoon
- Cumin Powder - 1 Teaspoon
- Garam Masala Powder - 1 Teaspoon
- Lemon - 1
- Gram Flour or Maize Flour - 1 Teaspoon
- Salt

This is a dish that is quite mild in terms of heat although you are free to add or remove chillies according to your taste and heat-bearing capacities. However, try not to eliminate them completely as they are an integral part of the taste.

Preparing the Ingredients for Cooking Sarson ka Saag or Mustard in Spinach Gravy

Whenever you are using green leafy vegetables, it is vital to wash them thoroughly to get rid of any grit that might ruin your dish.

- Wash and chop the spinach extremely fine - feel free to use a food processor
- Wash and chop the mustard leaves extremely fine - again, you can use a food processor for the job
- Chop the green chillies
- Finely chop the onion - use the food processor if you want the gravy to be smooth

Let's start cooking our Mustard in Sarson ka Saag or Mustard in Spinach Gravy

This is a one-pan dish that is extremely simple to cook. In fact, if you have decided to use a food processor to chop up your leafy greens, then you're already done with the hardest part of preparing Mustard in Spinach Gravy.

- Take about 1-cup of water in a pan and add the chopped spinach leaves and chopped mustard leaves, along with salt
- Cook for about 1 or 2 minutes, or until you can barely see the water in the pan
- Mash the leaves into a paste - you can also use a blender or food processor for this
- In the pan, add some oil and once the oil starts smoking, add in the onions and cook until they turn translucent
- Add the green chillies, ginger paste and garlic paste to the pan and cook for 2-minutes
- Add the coriander powder, cumin powder, Garam Masala powder, gram flour or maize flour along with the juice of 1 lemon to the pan
- Add the blended leafy green paste to the pan and incorporate the mixture well - cook for about a minute or two to finish the dish
- Serve with a dollop of white butter and traditional Indian Maize Flatbread

In more ways than one, this is one of the simplest dishes you can make but the taste, in no way, is simple or plain. An extremely quick dish to make, it is perfect to warm you up on those cold wintery evenings. There are few things better than watching a steaming hot plate of Mustard in Spinach Gravy or Sarson ka Saag, accompanied by an Indian Maize Flatbread, making its way to the dinner table!

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