5 recipes to make with mustard greens (sarson)
While everyone may be familiar with the phenomenal Punjabi dish sarson ka saag, not many would know other ways to consume mustard leaves. Mustard greens have a peppy flavor, and are rich in fiber, antioxidants, and vitamins A, C, and K. Mustard greens are delicious raw, braised, stir-fried, or cooked. We bring to you five recipes that you must try with these nutritious leaves.
Raw mustard greens lightly dressed with lemon juice, olive oil, and salt make for a refreshing, peppery salad. Add some paneer, a little parmesan cheese and perhaps a few grilled cherry tomatoes. For thicker dressing, use apple cider and mustard sauce to make it spicy. For a simpler version just go with the chopped greens, a few slices of apple, lemon and the dressing.
Traditionally pesto is made from basil, garlic, olive oil, pine nuts, and cheese pounded together into a thick, green paste. However, if you have a bunch of peppy mustard greens in your kitchen roll up your sleeves and get to work. Roast some walnuts, chop fresh mustard greens and blend them together with some garlic and olive oil. You'll have a delicious creamy pesto.
Make a paste with 2:1 ratio of spinach and mustard greens, and two green chillies. In a hot pan, add oil and crackle one teaspoon cumin seeds, add garlic and sauté. Add the green paste and stir, add a little water, and salt to taste. Once it starts to boil, add paneer cubes, and some lemon juice. Turn off heat. Garnish with fresh cream.
Blanch some mustard greens and spinach, and then blend them with green chillies and a little water. Heat oil in a pan and crackle cumin seeds. Then add ginger-garlic paste and asafoetida and sauté. Add some onions and saute. Now add the green paste, then some turmeric powder, coriander powder and salt, and stir well. Serve hot with makki ki roti.
Make a paste with coconut, garlic, cumin seeds, onions, and green chillies. Heat oil in a pan and crackle mustard seeds then add urad dal and fry until brown. Add chilli flakes, curry leaves and asafoetida and stir well. Add chopped mustard leaves, turmeric powder, cooked (not mushy) chana dal and salt and stir well. Add the coconut paste and mix well; serve hot.