Sarso ka saag

Name: Sarso ka saag
Total time: 2400 s
Yield: 9 servings
Cuisine: Indian
Ingredients: 3 bunch mustard leaves / sarson ke patte; 1.5 bunch spinach / palak; 6 clove garlic (chopped); 3 inch ginger (chopped); 0.75 onion (chopped); 6 chilli; 1.5 tsp salt; 3 cup water; other ingredients; 6 tbsp cornmeal / makki ka atta; 6 tbsp ghee / clarified butter; pinch hing; 6 clove garlic (finely chopped); 3 inch ginger (finely chopped); 3 chilli (slit); 3 onion (finely chopped); 4 tomato

Ananya Sharma @Gungunsharma

#cookwithmanjulla

Ananya Sharma @Gungunsharma

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Ingredients

40 minutes

9 servings

3 bunchmustard leaves / sarson ke patte
1.5 bunchspinach / palak
6 clovegarlic (chopped)
3 inchginger (chopped)
0.75onion (chopped)
6chilli
1.5 tspsalt
3 cupwater
other ingredients
6 tbspcornmeal / makki ka atta
6 tbspghee / clarified butter
pinchhing
6 clovegarlic (finely chopped)
3 inchginger (finely chopped)
3chilli (slit)
3onion (finely chopped)
4tomato

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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.
add 1 cup water and pressure cook for 4 whistles.
3

Mash until coarsely ground.
further add 2 tbsp of makki ka atta and mix well.
cook for 5 minutes or until the mixture thickens. keep aside.
4

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. Aadd in cooked and mashed leaves and mix well.
continue to cook for 4-5 minutes, or until the saag is cooked completely.
5

Finally, enjoy sarso ka saag with makki ki roti or with chapati.