Recipe Description

Ingredients

• Fresh mustard leaves (sarson ka saag), chopped  – 4 bunches
• Spinach leaves chopped –  2 bunches
• Bathua (pig weed) leaves chopped – 1 bunch
• Maize flour (makai ka atta) – 2 tbsp
• Green chillies chopped – 2-3nos

 

Tempering

• Pureghee – 3-4 tablespoons
• Ginger, chopped – 1 inch piece
• Garlic, chopped – 8-10 cloves
• Green chillies, chopped – 2-3 no’s
• Onions, chopped – 1 large
• Salt – to taste
• Tomatoes chopped – 2nos
• Butter – 1 tablespoon

 

Method

 

1. In a pressure cooker add mustard leaves spinach, batua green chillies and little water and cooked it 40 minutes on a medium flame.
2. Once done open the lid add Makai flour and mix well and keep aside.

For tempering

3. Heat ghee in a non stick pan. add chopped green chillies, ginger, garlic  and saute well.
4. Add the onions and sauté until translucent. Add tomatoes and salt and saute until the tomatoes are mashed.
5. Transfer the saag from the pan. Cook for some more time
6. Transfer into a serving bowl, garnish with a dollop of white butter and serve hot with paratha, jaggery and raddish pickle.