Name: Sarso Ka Saag recipe by Ishika Uppal at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Ingredients to boil:; 1 bunch of sarso leaves; 1/2 bunch spinach; 2 big sized mooli (radish) chopped; Mooli leaves (optional); Methi leaves 1 cup; 3-4 green chillies; Salt; For tempering:; 1 tbsp Ghee; 2 tbsp grated ginger; 2 tsp hing/asafoetida; 1 finely chopped tomato; Salt; 1/2 tsp turmeric powder; ghee for serving

Ingredients Serving: 4

Ingredients to boil:
1 bunch of sarso leaves
1/2 bunch spinach
2 big sized mooli (radish) chopped
Mooli leaves (optional)
Methi leaves 1 cup
3-4 green chillies
Salt
For tempering:
1 tbsp Ghee
2 tbsp grated ginger
2 tsp hing/asafoetida
1 finely chopped tomato
Salt
1/2 tsp turmeric powder
ghee for serving

Instructions

Clean and wash all the leafy vegetables. Put all the ingredients in the cooker with 1/2 cup of water. Add salt and pressure cook till 2-3 whistles. Let it cool and puree it.
For tempering: In a kadhai add 1 tbsp ghee and put 1/4 cup of grated/chopped ginger, hing 2 tsp, 1finely chopped tomato and 2-3 finely chopped chillies.
Add salt and 1/2 tsp turmeric powder. Stir for a minute or 2 and add saag puree and cook it on high flame.
The consistency should not be watery. Once the saag starts sticking to the bottom, add more ghee and cook on high flame for another couple of minutes: stirring continously.
Saag is ready. Serve hot with more ghee.

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