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Indian · Side
Sarson da Saag Pureed Mustard Greens
The Punjabi roadside classic: mustard greens wilted over cumin, garlic and two kinds of chile, braised until soft, pureed and thickened with cornmeal and ghee, then sharpened with lime. Tart, faintly bitter and nutty; eat it with corn flatbread.
- YieldServes 6 as a side
- Hands-on30 min
- Total1 h 1 min
- Difficulty
Ingredients
- 2 tbspmustard oil or canola oil
- 1 tspcumin seeds
- 4 clovesgarlic, large, coarsely chopped
- 2dried red Thai or cayenne chiles, stems removed
- 2fresh green Thai, cayenne or serrano chiles, stems removed
- 450 gfresh mustard greens, well washed and coarsely chopped
- 1 tspcoarse kosher or sea salt
- 480 mlwater
- 2 tbspghee or butter
- 2 tbspyellow or white cornmeal
- 1medium lime, juiced
- to tastemelted ghee or butter, for drizzling at the tableoptional
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