how to make sarson da saag

firstly, wash and finely chop 1 bunch mustard leaves (sarson ke patte) and ½ bunch spinach (palak). also add bathua leaves if available.

take the chopped leaves in a pressure cooker along with 2 clove garlic, 1-inch ginger, ¼ onion, 2 chilli and ½ tsp salt.

add 1 cup water and pressure cook for 4 whistles. you can alternatively cook in a vessel.

once the pressure settles down, open the cooker and start to mash the saag.

mash until coarsely ground. do not blend in mixi as the texture need to be coarse.

further, add 2 tbsp of makki ka atta and mix well.

cook for 5 minutes or until the mixture thickens. keep aside.

now in a large kadai, heat 2 tbsp ghee, and saute 2 clove garlic, 1 inch ginger and 1 green chilli.

further, saute 1 onion until it turns golden brown

add in cooked and mashed leaves, ¼ tsp salt and mix well.

continue to cook for 4-5 minutes, or until the saag is cooked completely.

finally, enjoy sarson ka saag with makki ki roti or with chapati.