Sarson Ka Saag
Sarson Ka Saag is a traditional Indian dish made by simmering mustard greens, spinach, and spices, served with makki di roti.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Mustard Greens (washed and chopped) | 500 | Grams |
| Spinach (washed and chopped) | 250 | Grams |
| Fenugreek Leaves (washed and chopped) | 100 | Grams |
| Onion (finely chopped) | 1 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (chopped) | 2 | Count |
| Cornmeal (for thickening) | 2 | Tbsp |
| Butter (unsalted) | 50 | Grams |
| Ghee (for tempering) | 2 | Tbsp |
| Salt (or to taste) | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Water (for boiling greens) | 500 | Milliliters |
Instructions
- In a large pot, bring water to a boil and add mustard greens, spinach, and fenugreek leaves. Cook until tender.
- Drain the greens and blend them into a coarse paste using a blender or food processor.
- In a pan, heat butter and sauté onions, ginger, garlic, and green chilies until golden brown.
- Add the blended greens paste to the pan and mix well.
- Stir in cornmeal, salt, red chili powder, and garam masala. Cook on low heat for 20 minutes, stirring occasionally.
- In a separate small pan, heat ghee and add it to the saag for tempering. Mix well.
- Serve hot with makki di roti or your choice of bread.
Kitchen equipment
BlenderFood Processor