Sarson ka Saag is a popular winter recipe when the fields in most parts of North India glow with pretty yellow mustard flowers. I was craving for the dish. Well, I didn’t know that cleaning the leaves to prepare the saag would be such an elaborate task, but the effort was worth it. When I checked out the recipes for Sarsaon ka saag, it also included the use of spinach, so I did a last minute running around for the same. Here you go with the recipe. This is best eaten with Makai ki Roti (Indian bread made of maize flour/corn meal / corn flour).
Sarson Ka Saag: Curry Made of Mustard Leaves & Spinach
Time taken: 45 min
Taste-o-meter: Spicy
Ingredients:
- Mustard leaves: 2 bunches
- Spinach: 1 bunch
- Ginger-garlic paste: 1 tbsp
- Large onion: 1
- Ghee: 2 tbsp
- Garam masala: 1 tsp
- Green chilies: 2
- Maize/corn flour: 1 tbsp
- Salt
Method:
- Wash both the greens thoroughly and chop them roughly.
- Put it in a pan without water and wilt it for 5 min.
- After it cools, blend it along with the green chillies into a smooth paste.
- In a pan, heat some ghee and add the chopped onions.
- After it turns pink, add the ginger-garlic paste and stir well.
- Add the corn flour and stir again.
- Add the paste of the leaves, add salt and bring it to a boil.
- Add the garam masala and stir again.
- When the saag separates from the ghee, it’s a sign that it’s done.
- Serve hot with Makki ki roti.