Sautéed Mustard Greens with Garlic and Lemon
When winter greens are in season, Sarson Ka Saag is normally cooked in North parts of India. This is very traditional recipe and sometimes I cook Mustard Greens along with Spinach, Bathua and Methi leaves. Do check out Sarson ka Saag recipe and serve it along with Makki Ki Roti. The recipe which I am sharing today is made of Mustard leaves only, cooked in onion garlic gravy and tempered with lemon juice. This dish is simple and quick to make, yet high on flavour and low fat.
Prep Time: 10 minutes
Cook Time: 20 minutes
- 1 Bunch Mustard Leaves, cleaned, washed and chopped
- 7-8 garlic cloves, crushed
- 1 inch ginger, crushed
- 2 tablespoon mustard oil
- 1 onion, finely sliced
- 1 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds
- 1 dry red chili
- 1 teaspoon coriander powder
- Asafoetida- A pinch
- 1/2 teaspoon Red chili powder
- 2 tablespoon lemon juice
- 1/2 teaspoon garam masala
- Salt to taste
How to make Sautéed Mustard Greens with Garlic and Lemon
Step 1: Clean and wash mustard leaves thoroughly in the running water and finely chop them. In a pressure cooker, add cumin seeds, fenugreek seeds, dry red chili and asafoetida.
Step 2: Once they start to crackle, add crushed ginger and garlic and saute till they turn golden brown.
Step 3: Add sliced onions and stir till they become transparent. Sprinkle red chili powder, coriander powder and mix well.
Step 4: Add chopped mustard greens and mix. Also, add garam masala, salt and 1/2 cup of water. Stir for a minute. Then, cover the lid and cook for 3 whistles on medium flame till the greens become soft.
Step 5: Once the pressure is released naturally, open the lid and pour lemon juice. Stir the vegetable till it becomes dry.
Step 6: Sprinkle some desi ghee over it and serve hot.