Sarson dain saag

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

Monika Jain @monika_jain

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Monika Jain @monika_jain

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Ingredients

40 mins

2 servings

1 bunchmustard leaves / sarson ke patte
1/2 bunchspinach / palak 2 clove garlic (chopped)
1/2 bunchbathua leaves
1 inchginger (chopped) 1 onion (chopped)
2chilli
1/2 tspsalt
1 cupwater
other ingredients:
2 tbspcornmeal / makki ka atta
2 tbspghee
pinchhing / asafoetida
2 clovegarlic (finely chopped)
1 inchginger (finely chopped)
1chilli (slit) 1 onion (finely chopped
1/2 tspred chili powder

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Steps

40 mins

1

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

Take the chopped leaves in kadai along with 2 clove garlic, 1 inch ginger, ¼ onion, 2 chilli and ½ tsp salt.
add 1 cup water
3

Add some of the greens and their cooking liquid to the base of a blender.
Add 2 tablespoon of maize flour (fine cornmeal).
4

Working in batches, blend to your preferred consistency.
5

Now Pour take a kadai, put ghee in it than add all masalas in it than add green puree in kadai.Simmer for a good 25 to 30 minutes. Stir occasionally so that the sarson dain saag does not stick to the bottom of the pan. Check the seasonings and add more salt if required.
6

Now sarson dain saag is ready to serve, serve with any parathas or makke di roti