Sarson Ka Saag
Sarson ka saag is an authentic Punjabi way of preparing mustard greens with spinach. If you enjoy loads of flavors, give this recipe a try!
Ingredients
- 1 bunch Mustard Leaves washed and chopped with stems
- 5 oz Spinach washed and chopped with stems
- Water as needed to boil
- 4 oz Firm Tofu
- 2 tbsp Mustard Oil
- 1 cup Yellow Onion diced
- 1 tsp Ginger minced
- 1 tbsp Garlic minced
- ½ tsp Green Chili finely sliced
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- ½ tsp Crushed Red Pepper
- ¼ tsp Turmeric
- ½ tsp Salt or to taste
Garnish
- Vegan Butter
- Garam Masala a sprinkle
Instructions
- Add mustard leaves, spinach and water in a deep pot and bring it to boil on high heat. Reduce heat to low-medium and boil for about 30 minutes. After the greens have finished boiling, blend them in a food processor or blender.
- In the meantime, heat the oven to 350 degrees. Cut tofu into 1 inch or 1⁄2 inch cubes (depending on preference). Spread a few drops of oil on a baking sheet pan, spread the tofu cubes onto the pan, and bake for approximately 25 minutes. Set tofu aside when finished baking.
- Heat a wok on medium heat; add oil, onion, ginger, garlic and green chili and sauté for about 5 minutes.
- Reduce heat to low. Add blended spinach and mustard greens along with coriander powder, cumin powder, red pepper, turmeric, salt and baked tofu.
- Mix everything well together and let simmer with a closed lid for about 5 minutes, then remove from heat.
- Garnish with a small scoop of butter and a sprinkle of garam masala and serve hot with rice or naan!
Notes
Some new ovens have very high intense heat. Check in between and continue to keep an eye on tofu cubes so they do not burn.
Sarson ka saag pairs very well with coconut turmeric rice.