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Sarson ka Saag

Prep Time20 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Indian
Keyword: Sarson ka Saag
Servings: 4
Calories: 150kcal

Equipment

  • 1 Large pot
  • 1 Blender or Hand Blender
  • 1 Heavy-bottomedPan
  • 1 Chopping Board
  • 1 Knife
  • 1 Cooking Spoons
  • 1 Mixing Bowl

Ingredients

  • - 500g mustard greens washed and finely chopped
  • - 250g spinach washed and finely chopped
  • - 2 tbsp ghee or clarified butter
  • - 1 large onion finely chopped
  • - 2 tomatoes finely chopped
  • - 2 green chilies chopped
  • - 1-inch ginger grated
  • - 4 cloves garlic minced
  • - 1 tsp cumin seeds
  • - 1 tsp red chili powder
  • - 1 tsp turmeric powder
  • - Salt to taste
  • - 1 cup maize flour makki ka atta
  • - Water as needed
  • - Fresh coriander leaves for garnish

Notes

Step 1: Prepare the Greens
Wash the mustard greens and spinach thoroughly. Finely chop them and set aside.
Step 2: Boil the Greens
In a large pot, bring water to a boil. Add the chopped mustard greens and spinach. Boil until the greens are tender (about 15-20 minutes).
Step 3: Blend the Greens
Once boiled, drain the water and blend the greens into a coarse paste using a blender or hand blender.
Step 4: Cook the Base
In a heavy-bottomed pan, heat ghee. Add cumin seeds, chopped onions, green chilies, ginger, and garlic. Sauté until the onions are golden brown.
Step 5: Add Tomatoes and Spices
Add chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes are soft and the mixture forms a thick base.
Step 6: Mix in the Greens
Add the blended greens to the base. Mix well and let it simmer for 10-15 minutes, allowing the flavors to meld.
Step 7: Prepare Makki di Roti
In a mixing bowl, combine maize flour with water to form a dough. Divide it into small balls and roll them into flat, round rotis.
Step 8: Serve Hot
Serve the Sarson ka Saag hot, garnished with fresh coriander leaves, alongside warm makki di roti.