Tuesday, 4 November 2014


Sarso Ka Saag


For the saag:

Mustard leaves/sarson ke patte                      - 1 Bunch, chopped
Spinach leaves/palak                                      - 1/2 Bunch, chopped
Fenugreek/methi                                            - 1/2 Bunch, chopped
chenopodium/bathua leaves                           - 1/2 Bucnh, chopped (Optional)
White Radish Leaves/ Mooli ke Patte            - 1/2 Bucnh, chopped (Optional)
Water                                                              - 2 cups
Maize flour/Polenta/Cornmeal                       - 1 cup
Salt                                                                  - to taste

For the tadka/tempering:

Oil/Ghee/Makkhan                                    - 2 tblspoon
Garam Masala                                           - 1/2 tspoon
Red chili powder                                       - 1/2 tspoon
Asafoetida                                                 - 2 pinch
Onions                                                       - 2 medium sized finely chopped
Ginger                                                       - 2 inch finely chopped
Green chilies                                             - 2-3 finely chopped
Garlic                                                        - 6-7 finely chopped


Firstly clean thoroughly and chop all the greens.
Wash the greens very well.

Take a pressure cooker or deep saucepan add all the ingredients listed under saag except for maize flour.

Cover the pressure cook and cook for 15 minutes.
If cooking in a pan, then cover and let the greens cook till they are tender and kind of mixed very well. Do check the greens occasionally.

Now take a Dasher/Potato Masher/Mathani, and mash the greens very well and keep mashing for around 6-7 minutes until they blend together and looks smooth.

Now mix the maize flour with spoon, put one spoon at a time and mix and another spoonful again and mix. Do not mix all the maize flour at once else it will be lumpy and you have to use the mixer or blender for it.

Once mixed well and look smooth puree again, now is the time to prepare the Tadka for Saag.
Take a deep pan, heat Oil or Ghee or Makkhan.

Add the chopped onions, Ginger and Garlic, saute them until light brown.

Add the prepared saag to this tadka pan. Stir and simmer for a couple of 7-10 minutes. stir occasionally.

Serve sarson ka saag hot with Makke ki Roti, Salad and Daal Makhni.

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