Pakistani
Sarson ka Saag (Slow-Cooked Mustard Greens)
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Sarson ka Saag (Slow-Cooked Mustard Greens) is Pakistani home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Wash the mustard greens and spinach in several changes of water, because grit hides in the mustard leaves, then chop them roughly.
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Put the greens in a heavy pot with the water, half the garlic, half the ginger, the green chilies and the salt. Cover and cook 45 minutes on a low flame until completely collapsed.
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Mash the greens with a wooden masher directly in the pot until they are coarse rather than smooth. A blender makes a soup, not saag.
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Sprinkle in the corn flour a little at a time, stirring hard so it does not lump, and cook 20 minutes more until the saag thickens and stops tasting raw.
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Heat the ghee in a small pan, fry the sliced onion until deep golden, then add the remaining sliced garlic, grated ginger and red chili powder for 1 minute.
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Pour the tarka over the saag, stir it through, and serve with makai ki roti and a spoonful of white butter. This is winter food and it is worth the afternoon.
Watch how to cook Sarson ka Saag (Slow-Cooked Mustard Greens)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Pakistani dinner is a plate rather than a single dish. These are the courses that normally sit beside Sarson ka Saag (Slow-Cooked Mustard Greens), read from the same composition Dinejot builds a real meal from.
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The protein alongside
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Sarson ka Saag (Slow-Cooked Mustard Greens) carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Aloo Anday (Potato and Egg Bhujia) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 370 kcal
- Protein
- 13 g
- Carbs
- 26 g
- Fat
- 24 g
- Fiber
- 13 g
- Sugar
- 1 g
- Sodium
- 770 mg
- Saturated fat
- 16 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Sarson ka Saag (Slow-Cooked Mustard Greens) takes about 100 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at lunch and dinner. It is at its best in winter, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.