Sarson Ka Saag



Saag (Mustard leaves)2 kg
Palak (Spinach)2 kg
Bathu (Goosefoot leaves) [optional]1 bunch small
Sabz dhaniya (Green coriander)1 cup
Sabz mirchen (Green chillies)45-50
Piyaz (Onion)1 medium
Lehsan (Garlic)20 cloves
Namak (Salt)3½ tsp


Step 1: Add Saag (Mustard leaves), Palak (Spinach), Sabz mirchen (Green chillies), Piyaz (Onion), Lehsan (Garlic), Namak (Salt), Pani (Water), mix, cover, and cook on medium to low flame for 20 minutes.

Step 2: Add Batu (Goosefoot leaves), mix, cover, and cook on low flame for 2_2¼ hours. Stir in between.

Step 3: Blend eight with an electric blender or wooden. Add Sabz dhaniya (Green coriander) and mix. You can store the Saag at this stage.



Lehsan (Garlic)4 cloves
Desi ghee1 tsp
OilAlmost ¾ cup


Step 1: Add Lehsan (Garlic) in ¾ cup of oil and fry till golden

Step 2: Add almost 3 cups of Saag, and cook on medium flame till all water evaporates. Add Desi ghee and mix.

Serve with Makai ki Roti.

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