| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
serving
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Ingredients
- 1 1/2 bunchs Mustard Sarson ka saag / leaves
- 1/2 bunch Palak Spinach /
- 2 Onion
- 5 – 6 pods Garlic
- 4 chilies Green
- 4 Tomatoes
- 1/2 tsp Turmeric powder
- 1 tsp chili powder Red
- Salt – as needed
- 4 tbsp Ghee Butter Oil/ /
- 4 – 5 tbsp Milk – (optional)
Ingredients
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Instructions
- Pluck leaves of sarson and palak , wash them in running water and drain water. Keep aside.
- Roughly chop two onions and garlic and keep aside.
- Pressure cook the sarson and palak leaves along with garlic, green chilies, chopped tomatoes, chopped onions and little turmeric and salt.
- Drain water and keep aside to cool.
- Add everything in a mixer grinder and make a fine paste.
- Heat ghee or oil in a wok and add finely chopped onions and saute it till the raw smell goes off.
- Pour in the sarson paste into it and add little milk if you don’t like the bitter taste of the saag. This will increase the volume and also give a mild taste to the saag.
- Check salt and add more if required. Lower the gas flames and close the lid and cook for few minutes.
- Once the saag is done and you can smell the aroma all around, swith off the gas flame and serve hot with a dollop of butter on the saag along with Makke ki roti, pickle and chaas.
Recipe Notes
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