Sarson da Saag
Servings:
4
Prep Time:
15 minutes
Cook Time:
60 minutes
Difficulty:
Medium
Ingredients
- 500g sarson (mustard greens), chopped
- 250g palak (spinach)
- 100g bathua (or more spinach)
- 2-3 green chillies
- 1 medium onion, finely chopped
- 2 medium tomatoes, chopped
- 1-1.5 tbsp ginger-garlic paste
- 2-3 tbsp makki ka atta (cornmeal)
- 3-4 tbsp ghee
- 0.5 tsp turmeric
- 1-1.5 tsp red chili powder
- Pinch garam masala
- Salt to taste
Instructions
- Wash and roughly chop all greens
- In large pot, add greens, green chillies, turmeric, salt and 1-1.5 cups water
- Cover and cook on medium until very soft (25-35 minutes)
- Cool slightly and coarsely blend or mash, do not make very smooth
- Return to pot and sprinkle makki ka atta while stirring to avoid lumps
- Simmer 15-20 minutes on low, adding water if too thick
- Heat ghee separately, sauté onion until golden
- Add ginger-garlic paste and cook until raw smell is gone
- Add tomatoes, salt, and chili powder, cook until ghee separates
- Stir tadka (tempering) into saag
- Simmer 5-10 minutes, adjust salt and chili
- Serve with makki di roti, extra ghee, sliced onions and green chillies