Name: Sarso ka saag recipe by Reena Verbey at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 bunch mustard leaves; 1/2 bunch spinach leaves; 1/2 bunch bathua leaves; 1 spoon green chilli paste; Salt as per taste; 1 cup water; For tempering; 2 onion finely chopped; 2 tomatoes finely chopped; 2 spoon maize flour; 2 spoon grated ginger - garlic; 1 green chilli chopped; 1/2 spoon cumin powder; 1 pinch asafoetida; 2 spoon butter

Ingredients Serving: 4

1 bunch mustard leaves
1/2 bunch spinach leaves
1/2 bunch bathua leaves
1 spoon green chilli paste
Salt as per taste
1 cup water
For tempering
2 onion finely chopped
2 tomatoes finely chopped
2 spoon maize flour
2 spoon grated ginger - garlic
1 green chilli chopped
1/2 spoon cumin powder
1 pinch asafoetida
2 spoon butter

Instructions

Clean, wash and finely chopped the mustard, spinach and bathua leaves.
In big vessel put musterd, spinach,bathua leaves, salt, ginger - garlic paste and bring it to boil and cook for 35-40 min on midium flame .
Let it be cool than grind the saag mixture to smooth pyuree.
Now heat butter in a wok put asfoatida ,green chilli and grated ginger n garlic saute them for 1 minutes.
Add chopped onion and saute until translucent than put chopped tomato and cook till become soft.
Now add cumin powder,maize flour and little salt and mix well.
Add mustard, spinach and bathua mixture and cook until gravy is thick.
Serve with makke ki roti.

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