Cooking time

1 and half an hour

Serves

5 persons

Taste

Mild

Ingredients

1) 1 bunch mustard leaves (sarson)

2) ½ bunch bathua leaves (chenopodium)

3)½ bunch spinach leaves

4) 1 cup chopped tender radish leaves

5)2 to 3 inches white radish root

6)1 cup fenugreek leaves, chopped

7) 2 medium sized onions, chopped

8) 3 medium sized tomatoes, chopped

9) 2 inch ginger, chopped

10) 2 green chilies, chopped

11) 7 to 8 garlic, chopped

12) ½ tesp red chili powder

13) 1 to 2 pinch asafoetida or ¼ tesp asafoetida powder (hing)

14) 2 to 3 cups water

15) 2 tbsp maize flour

16) salt to taste

17) 1 medium sized onion, (finely chopped)

18) 1 to 2 tbsp oil

19) 3 bowls of cooked saag

Method

Firstly, clean and chop all the greens vegetables. then wash the greens well.

In a pan add all the ingredients listed under saag except for maize flour.

Cooking in a pan, then cover and let the greens cook till done. Do check occasionally.

Pour the greens along with the stock and maize flour in a blender. blend till smooth.

In another pan, pour the pureed greens.

Simmer for a good 25-30 minutes.

Tempering For Sarson Ka Saag

In another small pan, heat  ghee

Add the chopped onions and fry them till light brown.

Add the prepared saag. Stir and simmer for a couple of minutes.

Stir occasionally.

Serve sarson ka saag hot with some chopped onions, whole green chilies and a dollop of butter on the saag with makki di roti..

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