Sarson ka saag

 

This winter special dish is super healthy as it is made with not 1 or 2 but 4 green leafy vegetables namely Mustard or Sarson, Bathua or chenopodium, palak or spinach and methi or fenugreek.

It can also be made if any of the above are not available. Alternatively if bathua is not available you can substitute with amatanthus or raddish leaves. 

The saag in the picture I have made with 5 vegetables including green amatanthus. 

I add more quantities of sarson and bathua compared to the other greens.

The method to cook the vegetables is either  pressure cook the greens or slow cook in a covered kadhai.

I prefer to pressure cook as it saves time and the veggies get cooked very nicely.

Ok, here goes the recipe:

Ingredients 

1 bunch Sarson

1 bunch Bathua 

1 small bunch methi

1 small bunch palak

1 small bunch green amaranthus

1 large onion sliced 

1 large tomato slices

1/2 inch piece of ginger

10 to 12 petals of garlic

1 tsp turmeric

1 tsp chilly powder 

1 tbsp oil

For the tempering:

1 tbsp ghee

1 tbsp kashmir mirchi powder

1 small onion sliced 

4-5 petals garlic crushed

Method:

Clean the greens 2 to 3 times. Pressure cook them with very little water. 1 whistle. 

Blend with a hand blender till you get a coarse mixture. Also can be done in a mixie. 

Put oil in a wok and once it heats up add ginger garlic paste. Once it's fragrant add sliced onions. Saute till they turn brown and add tomatoes and saute for 2 minutes. Add salt and turmeric and chilly powders. Cover and cook till tomatoes become mushy.

Add salt and the saag mixture. Cover and cook for few minutes. 

Heat ghee in a small vessel, once it's hot add the garlic, onion and kashmir chilly powder.

Pour over the saag. And turn off the flame.

Delicious Sarson ka Saag is ready to be devoured with hot makke ki roti with a dollop of ghee.

Enjoy!