Sarson ka saag
Details
Serves: 4-6
To Prep: 15 minutes
Difficulty: Medium
To Cook: 45 minutes
Nutrition
Calories: 250-300 kcal
Protein: 8-10g
Carbohydrates: 25-30g
Fat: 12-15g
Ingredients
- 500g mustard greens (sarson), washed and chopped
- 250g spinach (palak), washed and chopped
- 100g bathua (wild spinach), washed and chopped
- 2 medium onions, finely chopped
- 2-3 green chilies, chopped
- 1 tbsp ginger-garlic paste
- 2 tbsp maize flour (makki ka atta)
- 2 tbsp ghee (clarified butter)
- Salt to taste
- Water as needed
- Butter for garnish
- Freshly chopped coriander leaves for garnish
Method
- In a large pot, add the mustard greens, spinach, and bathua with a little water. Boil until the greens are tender.
- Once boiled, allow the greens to cool and then blend them into a coarse paste using a hand blender.
- In a separate pan, heat the ghee and add the chopped onions. Sauté until golden brown.
- Add ginger-garlic paste and green chilies. Sauté for another 2 minutes.
- Add the maize flour to the pan and cook it with the onions for a couple of minutes.
- Stir in the green paste and cook on low heat for 20-25 minutes, stirring occasionally. Add water if needed to adjust the consistency.
- Add salt to taste and simmer for another 10 minutes.
- Garnish with butter and freshly chopped coriander leaves. Serve hot with Makki Ki Roti.