Sarson ka Saag (Slow Cooker)
Try this Sarson ka Saag (Slow Cooker) recipe.
Try this Sarson ka Saag (Slow Cooker) recipe.
- 1/2 teaspoon freshly ground black pepper
- 1 red onion finely chopped
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 2 tablespoons grassfed ghee
- 2- inch knob ginger minced
- 2 heaping tablespoons or 7 cloves garlic minced (i used my garlic press)
- 1-2 serrano peppers minced (remove seeds/rib if you do
- 2 teaspoon salt adjust to taste
- 1/2 teaspoon kashmiri chili powder (or a little less if using c
- 1 pound (16 ounces) fresh baby spinach (large container) rinsed
- 1 pound (16 ounces) chopped mustard leaves (stem removed) rinsed
- 1 tablespoon grassfed ghee
- pinch of kasoori methi (aka fenugreek leaves)
- grassfed ghee
- Carbohydrate 3.40205653846154 g
- Cholesterol 0 mg
- Fat 0.932363076923077 g
- Fiber 1.50812695455551 g
- Protein 0.824698076923077 g
- Saturated Fat 0.094665 g
- Serving Size 1 1 recipe (914g)
- Sodium 6.883 mg
- Sugar 1.89392958390603 g
- Trans Fat 0.133349076923077 g
- Calories 20 calories
Step-by-step
- Add 2 tablespoons ghee, onion, ginger, garlic, Serrano pepper, and spices to your crock pot. Set on high for 1 hour.
- While that's cooking, grab a very large pot. Add the mustard and spinach leaves to the large pot - then fill with water (do not put lid on pot!).
- Bring the pot to a boil and cook for 5 minutes.
- Drain leaves and let them cool.
- Once cool, place leaves in a blender and blend to your desired consistency (add a little water as needed to help you blend).
- Place the blended leaves into your crock pot, reduce heat to low, put lid on and cook for 2 hours.
- After 2 hours, add 1 tablespoon ghee, garam masala and pinch of kasoori/fenugreek leaves.
- Mix well and let this cook for another hour on low.
- Serve this saag with a heaping spoonful of ghee on top!
My Love Affair with Sarson ka Saag: A Slow Cooker Journey
For years, I’ve been captivated by the vibrant flavors of Indian cuisine. The aromatic spices, the rich textures, the comforting warmth – it’s a culinary experience that transports me. Among my favorites, Sarson ka Saag holds a special place. This simple dish, traditionally made with mustard greens and spinach, offers a complex symphony of tastes, a comforting hug in a bowl. But let’s be honest, the traditional method can be time-consuming. Enter the slow cooker – my new best friend in the kitchen!
I’m a busy woman. Between work, family, and trying to squeeze in a workout or two, finding time for elaborate cooking can feel impossible. That’s why I’ve embraced the slow cooker as a lifeline. It allows me to create delicious and flavorful meals with minimal hands-on time. And honestly, what’s not to love about coming home to the intoxicating aroma of a perfectly simmered dish waiting for me?
My adaptation of Sarson ka Saag using the slow cooker retains the rich, earthy flavors of the original while significantly reducing prep time and effort. The slow cooking process allows the spices to meld beautifully with the greens, resulting in a depth of flavor that's simply unmatched. This recipe is my go-to for those evenings when I crave a hearty, healthy meal without the fuss. I find this version particularly comforting on cold evenings; there's just something about the warming spices that instantly soothes the soul.
Beyond the Recipe: The beauty of Sarson ka Saag lies in its versatility. Feel free to adjust the spices to your liking; experiment with different types of greens, or add a touch of cream for a richer texture. The possibilities are endless! It is often served with makki ki roti (cornbread), which forms a perfect pairing, complementing the richness of the saag. It's also wonderful with rice. The creamy texture of the saag complements the simplicity of the roti or rice beautifully.
A Touch of Nostalgia: While I've adapted the recipe for the modern kitchen, the flavors evoke memories of home-cooked meals from my childhood. The aroma alone transports me back to my grandmother’s kitchen, a place filled with warmth, laughter, and the tantalizing scent of spices simmering gently on the stove. It's more than just a recipe; it's a connection to my roots, a tradition passed down through generations, now conveniently adapted for the modern woman’s life.
A Taste of Tradition, Made Modern: This Sarson ka Saag recipe is more than just a dish – it’s a testament to how we can honor tradition while embracing modern conveniences. It's a reflection of how I balance my busy life while still prioritizing delicious, wholesome food. I invite you to try this recipe, and feel free to adapt it to your taste preferences. Let me know in the comments how it turns out! Happy cooking!
Ingredients I Use and Why
Ghee: I use grass-fed ghee for its rich flavor and nutritional benefits. It adds a wonderful depth to the saag.
Spices: Freshly ground spices are key to achieving the best flavor profile. I always grind my own spices whenever possible. The warmth of the garam masala combined with the earthy undertones of cumin and coriander is simply divine.
Greens: I love using a mix of mustard greens and spinach; the combination of textures and flavors is truly irresistible. But feel free to experiment and use other leafy greens as you wish.
Serrano Peppers: This adds a nice kick of spice, but you can adjust it to your preference. Feel free to omit them altogether for a milder saag.
Slow Cooker Magic: The slow cooker is truly a game-changer. It allows the flavors to meld and deepen without requiring constant attention, and it's perfect for busy weeknights. This allows the flavors to deepen and creates a luxurious, creamy consistency.
Serving Suggestions: Serve hot, garnished with a dollop of extra ghee and a sprinkle of kasoori methi. This is a wonderful dish served with warm roti or rice.
Cooking should be a joyful experience, not a chore. This recipe embodies that philosophy. It's simple, delicious, and perfect for busy weeknights. So go ahead, try it and see for yourself – happy cooking!
