Ingredients
- 500 grams Mustard leaves
- 200 grams Spinach
- 3 Garlic cloves
- 2 Medium Sized Onions
- 1 inch Ginger
- 2-5 Green chillis
- 4 table spoon Maize flour
- 2 table spoon Ghee
- Salt (to taste)
- Methi seeds (to taste)
Instructions
- Clean and wash sarson, n spinach. Chop the leaves finely.
- Chop ginger, garlic cloves and chillies.
- Put some water in a big pan, add some methi seeds and bring to a boil, add in spinach, sarson saag, cut ginger n cut chillies.
- Let the saag n spinach cook, keep adding water. On gas it takes 1-2 hours or so.
- The leaves should be soft after that time and use kotni (a wooden stick) to really mix it well. (Some use blenders but I don't).
- Heat ghee in a pan, add onions and garlic . Fry until light brown. Add salt. Mix well.
- Add the cooked saag and simmer the flame. Cook for few minutes.
- Add the maize flour, and stir well using the kotni.
- Serve hot with paratha or makki ki roti.
Servings
- For:
- 4 Adults