Ingredients

500 grams Mustard leaves
1 tablespoon Maize flour
200 grams Spinach
2 tablespoon Ghee
200 grams Bathuwa
3 Garlic cloves
1 teaspoon chopped Red chilli powder
1 inch Ginger
1 Pinch Turmeric powder
2 Green chilli
1 Asafoetida
Salt to Taste
1 Pinch Sugar
1 Pinch Onions,

How to make Sarsoon Ka Saag

• Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
• Chop ginger, garlic cloves and chillies.
• Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
• Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
• Add the ground saag and simmer the flame. Cook for 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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