Sarson ka saag

Ingredients

• 300 grams mustard greens (Sarson ka Saag)
• 100 grams spinach (Palak)
• 100 grams Bathua (goose foot greens) I used kale instead.
• 2-3 green chilies roughly chopped
• 1 onion finely chopped
• 1/4 cup radish grated
• 1 tomato finely chopped
• 3-4 garlic cloves chopped
• 1 inch ginger grated
• ½ teaspoon turmeric powder
• 1 tablespoons cumin seeds
• ½ teaspoon chili powder
• 2-3 dried red chilies whole
• 4 tablespoons makki ka atta (corn meal). I used Jowar flour 
• Pinch of Heeng (Asafoetida)
• Salt to taste
• 2 tablespoons ghee 
• 1 tablespoon butter

For sarso ka saag tadka

• 5-6 garlic cloves finely sliced
• 1-2 red chilies
• 2 tablespoon ghee

Instructions

how to make sarson ka saag recipe

• In a heavy bottom pan, put all the greens together along with roughly chopped green chilies. 
• Add 1/2 cup water, cover and cook until the leaves are done well Note: The water released from the greens will cook the greens well. It took me good 20 minutes to cook the greens in the pot
• Once greens are done, cool them a bit and process them into processor or blender to puree it coarsely
• Add makki ka atta and mix well
• In a heavy bottom Handi or kadhai, heat together butter and ghee. Add cumin seeds and allow it to crackle. Now, add whole red chilies and fry for another few seconds 
• Add garlic and ginger, green chillies, fry until they are aromatic. Then add heeng and mix. Then, add onion and fry until just pink.
• Now, add grated mooli and cook for another minute.
• Add tomato and sauté on high until they are soft. 
• Now, add boiled saag puree and combine well.
• Then, add red chili powder and turmeric powder and mix.
• Cook for 10-15 minutes on low, stirring occasionally.
• For tadka, heat ghee in a pan, add garlic and fry, add red chilies and fry for few seconds. Pour the tadka over the saag.
• Dish out and top with some butter or ghee and serve Sarson ka Saag with Makki ki Roti. I served it with Bajre ki roti because that all I had :)

Until next time...XOXO