Sarson ka Saag (Srson ka Sag)

Written By Lucy Pinder on Tuesday, September 8, 2009 | 10:43 PM


  • 1 kg: Sarson (green mustard)
  • 250 gm: Spinach
  • 2 fresh: Shalgam (turnips) (peeled and chopped (optional)
  • 3-4 flakes: Garlic (finely chopped)
  • 2" piece: Ginger (finely chopped)
  • 2-3 Green chillies (finely chopped)
  • 2 tsp: Makki ka atta (maize flour)
  • 11/2 tsp: Powdered gur (jaggery)
  • Salt to taste
Tadka (tempering)
  • 3 tsp: Desi ghee
  • 1/2 tsp: Red chilli powder
  • 2-3: Green chillies (finely chopped)
  • 1" piece: Ginger (finely chopped)

  1. Wash, clean and chop the mustard and spinach leaves.
  2. Pressure cook the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool.
  3. Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
  4. Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
  5. Serve hot with Makki ki Roti.

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