Sarson ka saag

Name: Sarson ka saag
Total time: 2400 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 bunch mustard leaves / sarson ke patte; 1/2 bunch spinach / palak; 2 clove garlic (chopped); 1 inch ginger (chopped); 1/4 onion (chopped); 2 chilli; 1/2 tsp salt; 1 cup water other; 2 tbsp cornmeal / makki ka atta; 2 tbsp ghee / clarified butter; pinch hing / asafoetida; 2 clove garlic (finely chopped); 1 inch ginger (finely chopped); 1 chilli (slit); 1 onion (finely chopped

Jyoti Prakash Assudani @cook_24726422

#happycooking
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Winter special Sarson Ka saag makki di roti and coriander leaves chutney yummy and tasty

Jyoti Prakash Assudani @cook_24726422

#happycooking
#cookpad
#sarsonkasaag
Winter special Sarson Ka saag makki di roti and coriander leaves chutney yummy and tasty

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Ingredients

40 minutes

3-4 servings

for pressure cooking:
1 bunchmustard leaves / sarson ke patte
1/2 bunchspinach / palak
2 clovegarlic (chopped)
1 inchginger (chopped)
1/4onion (chopped)
2chilli
1/2 tspsalt
1 cupwater other
ingredients:
2 tbspcornmeal / makki ka atta
2 tbspghee / clarified butter
pinchhing / asafoetida
2 clovegarlic (finely chopped)
1 inchginger (finely chopped)
1chilli (slit)
1onion (finely chopped

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Steps

40 minutes

1

Firstly, wash and finely chop 1 bunch mustard leaves (sarson ke patte) and ½ bunch spinach (palak). also add bathua leaves if available.
2

Take the chopped leaves in pressure cooker along with 2 clove garlic, 1 inch ginger, ¼ onion, 2 chilli and ½ tsp salt.
3

Add 1 cup water and pressure cook for 4 whistles.
mash until coarsely ground.
4

Further add 2 tbsp of makki ka atta and mix well.
cook for 5 minutes or until the mixture thickens. keep aside.
5
6

Now in a large kadai, heat 2 tbsp ghee, and saute 2 clove garlic, 1 inch ginger and 1 green chilli.
further saute 1 onion until it turns golden brown.
add in cooked and mashed leaves and mix well.
7

Continue to cook for 4-5 minutes, or until the saag is cooked completely.
finally, enjoy sarso ka saag with makki ki roti or with chapati.