Sarson Ka Saag
Come winter and the market is full of the fresh mustard leaves, green and tempting. Inviting you to make the famous sarson ka saag and makke di roti. So I too made it and enjoyed the evergreen recipe.
Ingredients
All ingredients below to be pressure cooked to just one whistle with just enough water
1 bunch mustard leaves, 1 bunch of spinach leaves, 1 bunch of chenopodium album ( bathua in Hindi and chakwat in Marathi) stocks removed washed, roughly chopped
1 onion roughly chopped
1 tomato roughly chopped
3 cloves of garlic crushed
1 inch ginger crushed
3 green chillies crushed
1/2 tspn of salt
For tempering you need
White butter 2 tspns
1 onion finely chopped
1/2 tspn of ginger garlic paste
For the final step
2 tspns of corn flour, as in the flour of corn, makai ka aata
1 tspn garam masala
Method
The pressure cooked ingredients should be roughly blended by a hand blender and kept ready
In a deep bottomed pan take the white butter, add the ginger garlic paste, saute, add the onion , saute till golden, add the pressure cooked ingredients, mix well, add salt carefully since we already added a bit, add the makai ka aata, stir to see there are no lumps. Mix well and serve with makke ki roti.