II Sarson Ka Saag II


  • 1/2 kg fresh mustard leaves (sarson)
  • 8 green chilies
  • 100 gms fenugreek (methi)
  • 250 gms spinach (palak)
  • 60 gms ginger
  • 1tsp cumin seeds
  • 2tbsp gram flour (besan)
  • 1tsp chili powder
  • Salt to taste
  • 2tbsp butter / ghee

Preperation :

  • Clean, wash and roughly chop mustard leaves, spinach and fresh fenugreek leaves. Also roughly cut green chilies and ginger.
  • Put the mustard, spinach ,fenugreek leaves, green chilies, ginger, salt and 4 cups water in a vessel, bring to boil, cover and simmer until tender.
  • Remove, drain and reserve the excess liquid if any.
  • Put the drained greens in a blender and make a coarse puree.
  • Return the greens to the pan, add gram flour, chili powder and mix well.
  • Return to heat, adding the reserved liquid, cover and simmer stirring occasionally until thick.
  • To prepare the seasoning melt 2 tbsp butter in a frying pan, add cumin to it and pour over the simmering saag.
  • Serve hot with makke-ki-roti.