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15 mins
PREP TIME
30 mins
Cook Time
4
Serves
45 mins
Total
INGREDIENTS
Sarson Ka Saag - 400 gm
Spinach - 100 gm
bathu - 100 gm
Tomoto - 250 gm
Green chillis - 2
Ginger - 1 inch piece
Mustard oil - 2-3 tb sp
Coriander - 2 tb sp ,choppily cut
Add a spoon of ghee before serving for authentic flavor
Instructions
Clean the sarso ka saag, after removing stalk, separate the leaves and wash it thoroughly and chop them finely.
After that remove the stalk from Spinach and wash the leaves thoroughly and chop them finely.
Also for the Bathua leaves, wash them thoroughly as well. Dry and chop them finely.
Wash tomato, green chilly and ginger, place them in mixture jar and make a fine paste.
Add sarso leaves, spinach and bathua leaves in a pressure cooker, and put a little salt in it. and put 1/2 cup water.
Close the pressure cooker with a lid and cook until one whistle and keep it on gas on slow flame for 10 minutes. . After that, turn off the flame and let the steam escape on its own.
Heat 2 tbsp oil in a pan. When the oil is hot, add cumin seeds. After they crackle, add asafoetida, turmeric powder and coriander powder. Saute for a while and add maize flour into it. Stir constantly to roast. Now add tomato-green chilly-ginger paste into it and stir well. Now saute the masala until you see oil leaving the edges of masala.
Open the lid of pressure cooker and mash the veggies with a ladle or spoon or you can do so in a mixer as well.
When the masala is cooked well, add veggies into it, followed by red chilly powder and salt if required. Mix well and add 1 cup water and some green coriander as well. Cook on low flame for 10 to 12 minutes. Do stir the sabzi after every 1 to 2 minutes. Sarson ka saag is now ready.