Mustard Greens (Sarson / Saag)
冬のパンジャーブを緑に染める！ツンとした辛味と野性味あふれる大地の青菜
Description
Mustard plant leaves. More stringy than spinach (Palak), possessing unique heat and bitterness. The star of Punjab's winter feature 'Sarson Ka Saag (mustard green paste curry)'.
Classification: For Hardcore Fans,Vegetable,Bittersweetness,Diet
Shops selling Mustard Greens (Sarson / Saag)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Mustard greens(Sarson)
Instructions
- Finely chop mustard greens (Sarson), spinach, daikon leaves etc. together, simmer gooey in pressure cooker with garlic/ginger.
- Make smooth paste with masher (or mixer).
- Add cornmeal for thickness, finally vigorously pour 'Tadka' heating garlic/red chilies in Ghee to finish.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Komatsuna or Nanohana (as a sub for mustard green's unique bitterness and heat)
Pairing
Sarson Ka Saag, Makki Ki Roti (Cornmeal bread)
Trivia
[Hardcore] Most 'Saag Chicken' in Japanese Indian restaurants is 'spinach (Palak)', but authentic Punjabi 'Saag' absolutely means this 'mustard greens (Sarson)'. Has intense wildness and acridity, a manly dish subduing those edges with massive Ghee/butter.
Eating tips & etiquette
[Unique Eating] Drop a giant chunk of 'white butter (Makhan)' on the gooey mustard green curry surface, wildly scooping the contrast of melting fat sea and greens' bitterness with corn bread (Makki Ki Roti)!
Allergen
None