INGREDIENTS
Sarson Ka Saag
Servings - 3 - 4
INGREDIENTS
Water - 250 milliliters
Salt - 1 teaspoon
Chopped mustard leaves - 500 grams
Chopped chenopodium - 150 grams
Fenugreek - 30 grams
Chopped spinach - 150 grams
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Green chili - 10 grams
Corn flour - 50 grams
Ghee - 2 tablespoons
Onions - 80 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Ghee - for garnishing
PREPARATION
1. Firstly clean and chop all the greens. Then wash them well.
2. Heat 250 milliliters water in a skillet, add 1 teaspoon salt, 500 grams chopped mustard leaves, 150 grams chopped chenopodium, 30 grams fenugreek. Cook for 5 - 10 minutes.
3. Now add 150 grams chopped spinach, 1 tablespoon ginger, 1 tablespoon garlic, 10 grams green chili and cook over low heat for 1 - 2 hours.Remove the skillet from heat and add 80 grams gram flour. Mash the saag until coarsely ground and mix well.
4. Cook the saag until it gets thick.
5. Heat 2 tablespoons ghee in a pan, add 80 grams onions, 1/2 teaspoon salt, 1/2 teaspoon red chili and saute until onions are light brown.
6. Add saag into it and mix well.
7. Garnish with ghee.
8. Serve hot with makki ki roti.