The dish is regarded as the traditional way to make saag and is usually served with makki di roti (literally “unleavened corn bread”.
- 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
- 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
- In a pressure cooker add mustard leaves spinach, batua green chillies and little water and cooked it 40 minutes on a medium flame.
- Once done open the lid add Makai flour and mix well and keep aside.
- Heat ghee in a non stick pan. add chopped green chillies, ginger, garlic and saute well.
- Add the onions and sauté until translucent. Add tomatoes and salt and saute until the tomatoes are mashed.
- Transfer the saag from the pan. Cook for some more time
- Transfer into a serving bowl, garnish with a dollop of white butter and serve hot with paratha, jaggery and raddish pickle.