Sarso Ka Saag

Name: Sarso Ka Saag
Total time: 900 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 bunch mustard leaves; 1/2 bunch spinach; 1/2 bunch bathua; 2 tbsp chopped green chilli; 1 tbsp ghee; 1 tsp cumin seeds; 1 tbsp chopped garlic; 1 tbsp chopped ginger; 1/2 cup chopped onion; 1 cup water; 2 tbsp cornmeal /makki ka aata; 1 chopped tomato; 1/4 tsp asafoetida; 1/2 tsp turmericpowder; 1 tsp chilli powder; as per taste Salt

Chef Tripti Saxena @cook_9959630

Ghaziabad

#tricolor22

Chef Tripti Saxena @cook_9959630

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Ingredients

15 min.

5-6 servings

1 bunchmustard leaves
1/2 bunchspinach
1/2 bunchbathua
2 tbspchopped green chilli
1 tbspghee
1 tspcumin seeds
1 tbspchopped garlic
1 tbspchopped ginger
1/2 cupchopped onion
1 cupwater
2 tbspcornmeal /makki ka aata
1chopped tomato
1/4 tspasafoetida
1/2 tspturmericpowder
1 tspchilli powder
as per tasteSalt

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Steps

15 min.

1

Firstly, wash and finally chopped mustard leaves, chopped spinach, and chopped bathua leaves if available.
2

Take the chopped leaves in pressure cooker add garlic cloves, ginger, chilli, onion, tomato, salt and add 1 cup of water and pressure cook for 4-5 whistle. Mash until coursly ground.
3

Now add 2 tbsp of makki ka aata mix it well properly. Cook for 5 min. Or until the mixture thickens. Keep aside.
4

Now in a large kadai add ghee, add garlic cloves, add ginger, add green chilli
5

Now saute onion until it turns golden brown. Add in cooked and mashed leaves and mix well. Now saag is cook for 4-5 min. Saag is cooked completely. Now pour the tadka in the saag.Now serve with makki ki roti, butter