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Sarso Ka Saag - Entrees (Veg)
Preparation time: 20 minutes
Cook Time: 30 minutes
Mustard greens cooked over low heat in a spicy ginger and tomato sauce
  • 1 lb mustard greens (collard greens, finely chopped)
    (Available fresh or frozen)
  • ¼ lb spinach (palak)
  • 2 tbsp ghee (clarified butter)
  • ⅛ Oz ginger (finely chopped)
  • 3–4 garlic cloves (finely chopped)
  • 3–4 green chilies (finely chopped)
  • 2 dried red chilies
  • 1 tsp red chili powder
  • 1 ½ salt (as per taste)
  • 2 tsp gram flour (besan)
  • 1 tbsp butter
  • Wash the mustard greens and chop spinach and boil in 2 cups of water, with salt, for about 10 minutes or until soft. Strain excess water, puree, and keep aside.
  • Heat 2 tbsp of clarified butter (ghee) in a saucepan. Add ginger, garlic, green chilies, dried red chilies, red chilies powder, and salt, allow to simmer and add pureed greens. Bring to a boil, lower heat, continue stirring.
  • Mix the gram flour with 1 tbsp water and add to the prepared dish. Simmer for about 30 minutes on low heat, stirring well. Add the butter; continue to boil for about 5 minutes.
  • Serve hot.