Ingredients:

• For the Sarson ka Saag:
• 1 big bunch Sarson leaves (mustard leaves)
• 1 bunch Spinach leaves
• 1/2 bunch bathua leaves (Chenopodium album)
• 1/4 bunch of green Methi (optional)
• 2 Onions chopped
• 2 Tomatoes
• Chopped Green chillies – 5, crushed
• 4-5 Garlic pods, finely chopped
• 1/2 inch Ginger piece crushed
• 2 tsp Makki flour (cornmeal)
• salt to taste

Method:

1. Roughly chop the cleaned, washed leaves of sarson and spinach (don’t remove spinach stalks) and bathua. Pressure cook for 1 hour.
2. Cool and coarsely puree in a food processor.
3. Add makki ka atta, green chillies and paste of ginger to this saag. Add salt. Cook for 10-15 minutes.
4. In a pan, heat 1 tsp butter and oil. Add chopped garlic and onion. Sautee till onions become translucent.
5. Add chopped tomato to it and cook till butter comes out. Add saag to it and cook for 5 minutes. It is ready to eat.
6. Serve piping hot with makki di roti.

Recipe courtesy of Santosh Bangar