Name: Sarso da Saag recipe by Khushboo Gangotri at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 750 gm mustard leaves; 250 gm spinach; 250 gm bathua leaves; 2 cups water; Salt to taste; 1/2 tsp coriander powder; 1/2 tsp red chili powder; 100 gm clarified butter (ghee); 25 gm ginger; 2 onions; 4 green chilies; 1 1/2 cup makkai aata; 3-4 whole red chilies; 6 cloves of garlic

Ingredients Serving: 2

750 gm mustard leaves
250 gm spinach
250 gm bathua leaves
2 cups water
Salt to taste
1/2 tsp coriander powder
1/2 tsp red chili powder
100 gm clarified butter (ghee)
25 gm ginger
2 onions
4 green chilies
1 1/2 cup makkai aata
3-4 whole red chilies
6 cloves of garlic

Instructions

For Saag: Add the Saag, salt and water into pressure cooker & cook over low heat for 1 1/2 hours.
Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta and stir well.
Add saag water with little fresh water & cook on low heat. Add green chilies & ginger , cook till gravy is thick
In a wok heat ghee ,add chopped onions, whole red chilies , ginger, garlic, red pepper powder, dhania . Saute until onions are light brown.
Add saag and cook until done. Garnish with julienne of ginger fried in ghee. Serve hot with Makkai Roti

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