Sarson Ka Saag (Mashed Mustard Leaves with Spices)

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
500g mustard leaves
200g spinach
200g bathua
3 garlic cloves
Ginger root (2.5cm)
2 green chillis
Salt, to taste
1 tbsp maize flour
1 pinch sugar
2 tbsp ghee
1/2 tsp asafoetida
1 tbsp onions
1 tsp red chilli powder
1 pinch turmeric powder

Clean and wash the sarson, spinach and bathua then chop the leaves finely.

Chop the ginger, garlic cloves, and chillies.

Pressure cook the spinach, sarson, bathua with garlic, ginger and chillies. When cool, grind to a smooth paste.

Heat the ghee in a pan, adding onions. Fry until light brown, then add the salt and turmeric powder. Mix well.

Add the ground saag and simmer for a few minutes.

Add the maize flour, red chilli powder, sugar and stir well.

Serve hot with paratha or makki ki roti.

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