Sarso Ka Saag

Ingredients (Serves 4)

Greens:

• 500 g mustard leaves (sarson)

• 250 g spinach (palak)

• 100 g bathua (optional, for softer taste)

Other:

• 2 medium onions, finely chopped

• 2–3 tomatoes, finely chopped

• 2–3 green chilies, chopped

• 1–2 inch ginger, grated

• 4–5 garlic cloves, minced

• 2–3 tbsp cornmeal (makki ka atta) – optional, for thickening

• 3–4 tbsp ghee / oil

• Salt to taste

Spices:

• ½ tsp turmeric powder

• 1 tsp red chili powder (optional)

• ½ tsp garam masala

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Instructions

1️⃣ Clean & blanch the greens

1. Wash mustard leaves, spinach, and bathua thoroughly.

2. Chop roughly.

3. Boil water in a large pan, add a pinch of salt, and blanch the greens for 5–7 minutes.

4. Drain and immediately transfer to cold water to retain color.

2️⃣ Grind the greens

• Blend the blanched greens into a coarse puree using a blender or hand chopper.

3️⃣ Prepare the tadka (tempering)

1. Heat ghee/oil in a pan.

2. Add onions → sauté until golden brown.

3. Add garlic, ginger, and green chilies → sauté 1–2 minutes.

4. Add tomatoes → cook until soft.

5. Add turmeric, chili powder, and salt.

4️⃣ Cook the greens

1. Add the green puree to the pan.

2. Cook on low heat for 15–20 minutes, stirring occasionally.

3. If the saag is too watery, sprinkle cornmeal (makki ka atta) to thicken.

5️⃣ Final touch

• Add garam masala and 1–2 tbsp ghee on top before serving.

• Serve hot with makki ki roti and a dollop of ghee.

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💡 Tips:

• Blending the greens coarsely keeps the authentic texture.

• Add bathua if the mustard leaves are very strong or bitter.

• Slow cooking enhances the flavor.