{"id":2749,"date":"2012-07-28T11:17:35","date_gmt":"2012-07-28T18:17:35","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=2749"},"modified":"2014-03-24T16:00:13","modified_gmt":"2014-03-24T23:00:13","slug":"sarson-ka-saag-mustard-greens","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/sarson-ka-saag-mustard-greens\/","title":{"rendered":"Slow Cooker Sarson Ka Saag (Mustard Greens)"},"content":{"rendered":"
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My sister in law and brother in law gave me a slower cooker and The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes<\/a>\"\" for my birthday and I tried my first recipe yesterday! I love the slow cooker because you can set it for a certain amount of time and once the time runs out it turns to warm. This allows me to cook something that only needs 6 hours while I’m at work. It was such a thoughtful gift!<\/p>\n

The recipe I tried was Mustard Greens with Spinach, or sarson ka saag. It turned out really yummy! Sarson ka saag is a traditional Punjabi dish that is served with makki ki roti (corn flour roti). I split the recipe, but used the same amount of spices and water as the original. \u00a0I also added butter based on recipes I saw when looking up makki ki roti recipes. I got everything ready for the slow cooker the night before and then in the morning I threw it all in, set it, and left. In the evening I threw in the garam masala and made the makki ki roti. I will post that recipe soon.<\/p>\n

10 ounce bag mustard greens
\n9 ounce bag spinach leaves
\n1 onion chopped
\n8 garlic cloves peeled
\n1 inch ginger chopped
\n4 green chilis chopped
\n1 teaspoon turmeric
\n1 tablespoon coriander ground
\n1 tablespoon corn meal
\n3\/4 tablespoon salt
\n2 cups water
\n1 teaspoon garam masala
\nDollop butter<\/p>\n

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  1. \u00a0Throw all the ingredients except the garam masala in a crock pot. It might be difficult to get all the spinach in, but I added as much as I could and then waited a little while and added the rest of the spinach. I bet you could squish it all in as well.<\/li>\n
  2. Cook on high for 6 hours.<\/li>\n
  3. Blend it a little with an\u00a0immersion\u00a0blender, but not too much.<\/li>\n
  4. Add in the garam masala and cook on low for another hour.<\/li>\n
  5. Top with a dollop of butter and serve with makki ki roti (corn flour roti).<\/li>\n<\/ol>\n