Sarso ka Saag recipe

Ingredients:

• Mustard Greens (Sarson): 1 bunch (about 500 g), washed and chopped
• Spinach: 1 bunch (about 250 g), washed and chopped (optional, for a milder flavor)
• Onion: 1 medium, finely chopped
• Ginger: 1-inch piece, grated
• Garlic: 4-5 cloves, minced
• Green Chilies: 2, slit (adjust to taste)
• Cornmeal (Makki ka Atta): 2 tbsp (optional, for thickness)
• Ghee or Oil: 2-3 tbsp
• Butter: 2 tbsp (for serving, optional)
• Salt: to taste
• Spices:
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp red chili powder (adjust to taste) Instructions:

1. Prepare Greens:

• Wash the mustard greens and spinach thoroughly to remove any dirt. Chop them roughly.

1. Cook Greens:

• In a large pot, add the chopped greens with a little water (just enough to steam). Cook on medium heat until they are wilted and tender (about 15-20 minutes).
• Once cooked, let it cool slightly, then blend or mash the greens to your desired consistency.

1. Sauté Onions and Spices:

• In a separate pan, heat ghee or oil over medium heat.
• Add cumin seeds and let them splutter.
• Add chopped onions, garlic, ginger, and green chilies. Sauté until onions are golden brown.

1. Combine Ingredients:

• Add the cooked greens to the pan with sautéed onions.
• Stir in salt, red chili powder, and cornmeal (if using). Mix well and cook for another 10-15 minutes, allowing the flavors to meld.

1. Finish with Garam Masala:

• Sprinkle garam masala over the top and mix well. Adjust seasoning as needed.

1. Serve:

• Serve hot, topped with a dollop of butter, alongside makki di roti and jaggery for a traditional experience.