Sarso-Da-Saag

Sarso Da Saag

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Yields1 ServingPrep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

Ingredients for Sarso Da Saag
 4 bunch Mustard Leaves
 1 ½ bunch Spinach
 1 bunch Bathua
 1 ½ tbsp Makki Flour
 3 tbsp Jaggery
 1 inch piece Gingergrated
For tempering
 2 tbsp Ghee
 1 Onionchopped
 2 Green Chillies
 2 Tomatoespureed
Method:
1

Clean and wash mustard leaves, spinach leaves and bathua leaves.

2

Wash and chop green chillies and ginger finely.

3

Put the mustard leaves, spinach, bathua and green chillies in a heavy-bottomed pan, add chopped ginger, salt and water.

4

Bring to a boil and simmer until tender. Put the drained leaves in a blender and make a coarse puree.

5

Transfer the puree to the heavy-bottomed pan and add Makki flour, red chilli powder, chopped green chillies. Mix well.

Prepare the tempering
6

Heat ghee, add chopped onion and fry till translucent.

7

Sauté ginger garlic paste till light golden brown, add green chillies, cumin powder and red chilli powder.

8

Sauté over medium heat add tomato puree sauté till ghee oozes out.

9

Bring the simmering saag mixture to a boil and pour on the tempering.

10

Serve hot with Makke Ki Roti and bits of jaggery and white butter.

Ingredients

Ingredients for Sarso Da Saag
 4 bunch Mustard Leaves
 1 ½ bunch Spinach
 1 bunch Bathua
 1 ½ tbsp Makki Flour
 3 tbsp Jaggery
 1 inch piece Gingergrated
For tempering
 2 tbsp Ghee
 1 Onionchopped
 2 Green Chillies
 2 Tomatoespureed

Directions

Method:
1

Clean and wash mustard leaves, spinach leaves and bathua leaves.

2

Wash and chop green chillies and ginger finely.

3

Put the mustard leaves, spinach, bathua and green chillies in a heavy-bottomed pan, add chopped ginger, salt and water.

4

Bring to a boil and simmer until tender. Put the drained leaves in a blender and make a coarse puree.

5

Transfer the puree to the heavy-bottomed pan and add Makki flour, red chilli powder, chopped green chillies. Mix well.

Prepare the tempering
6

Heat ghee, add chopped onion and fry till translucent.

7

Sauté ginger garlic paste till light golden brown, add green chillies, cumin powder and red chilli powder.

8

Sauté over medium heat add tomato puree sauté till ghee oozes out.

9

Bring the simmering saag mixture to a boil and pour on the tempering.

10

Serve hot with Makke Ki Roti and bits of jaggery and white butter.

Sarso Da Saag