Mustard Leaves Saag with Spicy Turnip
Sarson aur Shalgam ka Saag
'Sarson ka saag' recipe originally comes from the green fields of Punjab in Northern India. During mustard growing season, this sag is served by many roadside eateries called 'Dhabas'. Try this version where turnip is cooked separately and then added to the mustard leaves saag.
Edited June 2023
450 gm. tin of sarson ka sag or green mustard leaf curry. Freshly cooked is better, if you have the time and leaves are available. here is the recipe: Sarson ka Sag or Saag.
300 gm. peeled and thickly sliced turnips
2 tbsp. cooking oil
1 tsp. cumin seeds
A pinch of asafoetida powder
1 medium onion (150 gm.), peeled and grated or finely chopped
1 inch piece ginger, peeled and finely chopped (1 heaped tbsp. grated)
2 cloves garlic, peeled and grated or finely chopped
1/2 tin of peeled, chopped tomatoes (to taste)
1/2 tsp. turmeric
1 1/2 tsp. coriander powder
1/4 tsp. chilli powder, adjust to taste. Remember that tinned Mustard leaf saag already has chillies in it.
Salt to taste, after tasting. Tinned saag already has chillies,
Heat oil in a pan.
Add cumin seeds and asafoetida powder. You can add a few dry red chillies here, if you like your food hot.
When seeds splutter, add onions, ginger and garlic. Fry until onions are medium brown, not just golden.
Add all spices, salt and tomatoes. Fry until oil separates from the mass at the edes.
Add turnip slices, stir and cook on low-medium until tender. You may add 1/2 cup water. If turnips are fresh, they will often cook in their own water. The gravy should not be runny.
Add the saag, stir and heat through for a few minutes.
In India, people often put a large dollop of fresh, home made butter on individual servings.
If you can't get hold of mustard leaves, spring green leaves are a good substitute.
If you can't get hold of turnip, use kohl rabi instead.