Kulfa Saag Mustard Leaves Curry Recipes

KULFA SAAG (MUSTARD LEAVES CURRY)

Steps:

• Clean and wash kulfa saag/leaves (green mustard leaves) and then cut it thinly.
• Add saag in pot and cook on low flame.
• The leaves will release water during cooking and it will cook in its own water.
• Now heat half the oil in a pot and add onion, fry till golden.
• Then add turmeric, green chili, red chili powder and whole red chili. Cook these spices for a while.
• Now add kulfa saag/leaves and cook on low heat.
• When water dries, then heat the remaining oil in a frying pan. Fry ginger, garlic and cumin in it for tempering (baghar).
• Pour it over kulfa saag.
• Delicious kulfa saag/leaves is ready to serve with gram flour bread.

SARSON KA SAAG (INDIAN MUSTARD GREENS)

Steps:

• Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
• Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
• Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
• Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.