Mustard greens and spinach (Sarson aur palak ka saag) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 521) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Griddle-cooked corn bread with chiles (Makkai ki roti); Green and red chiles with cracked mustard (Hari aur lal mirchi ki achar)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book’s recommended garam masala is Punjabi p. 25.

  • Laura on October 19, 2014

    Pg. 521. Made this as written, including making the garam masala from scratch. The one exception I made is that I used 2 very large jalapeno chiles in place of the 4 Thai chiles because that is what I had. The dish was good, quite spicy, but not exceptional -- certainly not as good as saags in an Indian restaurant. I felt that the garam masala was not quite right for the dish, but can't say exactly why. My husband liked it a lot -- I liked it, but not a lot. I'm not sure that I'd make it again.

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