Sarson Ka Saag - North Indian Greens with Sourdough Naan

This month we adapt a recipe from Archana's Kitchen. Early spring can be a drought for fresh garden foods. Winter greens are a great way to tide yourself over until early peas begin to flower!

Please visit Archana's Recipe to see how to make spice blend!

Please listen to episode three (available in March 2020) on Spotify, Apple Podcasts, Anchor, Google Podcasts, or just about anywhere you listen to a podcast!

Sarson Ka Saag Ingredients:

• 2 lbs Mustard Greens **

• 4 inches Ginger, finely minced

• 2 tsp Garam Masala (spice blend)

• 5 large cloves Garlic, crushed

• 1 small red onion, small dice

• 1 tbsp vegetable oil

• Hot Green Peppers, split down the middle

• 1/2 tbsp Butter

• Corn Flour (optional)

• Salt

• Pepper

• Serve with Rice

About 20 minutes

Naan Ingredients:

• 1/4 cup Sourdough Starter **

• 1/4 cup water

• 1/3 cup Honey ** or Sugar

• All Purpose Flour

• Oregano **

• Garlic Powder

• Salt and Flaky Salt

About 12 hours

Sarson Ka Saag Directions:

Step 1: Wash mustard greens and chiffonade chop mustard greens

Step 2: Blanch greens in boiling water (about 2 minutes), then immediately remove and add to cold water.

Step 3: While greens are cooling, add onion, garlic, garam masala, and salt to taste to a pan with vegetable oil. Cook with peppers until translucent.

Step 4: Add cooled greens to the pan and mix together until desired texture.

Step 5: Add corn flour if you would like to thicken the mixture, add water if you would like to thin it out.

Step 6: Put greens in a bowl, salt and pepper to taste, and serve with 1/2 tbsp butter on top.

Step 7: Eat with rice and/or naan.

Naan Directions

Step 1: Mix mature sourdough starter, honey or sugar, and water until homogeneous.

Step 2: Add all purpose flour until dough is tacky and let rest for at least 1 hour and up to 3 hours, covered with damp cloth or plastic wrap in oven (turned off) with light on.

Step 3: Add all purpose four and 1/2 tsp salt until a dough is formed. Fold the dough over itself until a taught ball is formed. Let rest 15 minutes

Step 4: Fold the dough over itself and rest another 15 minutes. Do this 2-3 times.

Step 5: Let dough rest in oven (turned off), with oven light on for 3-4 hours.

Step 6: Clean fresh oregano in cold water and dry; then mix oregano, garlic powder, and flaky salt and set aside.

Step 7: Turn out dough and gently cut into even pieces. Use all purpose flour to prevent dough from sticking to cutting board or work surface.

Step 8: Heat cast iron pan to medium heat. Stretch dough to desired thickness and press into oregano and flaky salt mixture.

Step 9: Carefully lay naan on the cast iron. It will immediately puff up. Cook on side one until dark brown spots begin to form, then flip.

Step 10: Enjoy!

Tips:

1. Oregano is not a typical Indian spice, but it was delicious with naan and super abundant in early spring!

2. If you do not have sourdough starter you can use yogurt to add flavor. Swap in 1/4 cup yogurt and 1-2 tsp of yeast instead of starter.

** from our garden!