Sarson ka Saag

Sarson is mustard and saag is greens. So in short Sarson ka Saag is the gravy prepared with mustard leaves. Since mustard leaves have a strong spicy bitter taste, it is usually prepared by combining with another saag especially spinach (palak). But you could replace it with any greens or even a combination of greens.

Sarson ka Saag is mostly served in the cold winter months along with Makke ki roti, But it goes really well with any kind of paratha or roti.

Ingredients:

Sarson ka sag(mustard leaves) - 1 bunch

Palak (Spinach) - 1 bunch
Onions - 1, finely choppes
Tomato - 1 , finely chopped
Garlic - 5 petals
Green chillies - 3
Chilli powder - half teaspoon
Turmeric powder - half teaspoon
Garam masala - half teaspoon
Bay leaves - 2
Cloves - 3
Cinnamon - small piece
Ghee
Salt

Procedure:
1. Discard the stem of the mustard leaves. Clean the spinach leaves by just removing the roots. We will use the stem of spinach leaves in this recipe.
2. Next step is to blanch the palak and mustard leaves.. Keep 2 glasses of water for boiling.
3. When the water starts boiling, dip 2-3 mustard leaves in the boiling water for a minute and then remove it. Continue this with all the mustard leaves. Repeat the same with the spinach.
4. Once the blanched leaves cools down, Put it in a mixer, add 5 garlic petals and 3 green chillies and grind it to a thick paste. Do not add water.
5. Take a vok. Add 2 tablespoon ghee. Next add cloves, cinnamon and bay leaves. .Next add the chopped onions.
6. Fry them for some time and add pinch of salt.

7. Next add the chopped tomatoes and fry for some time.
8. Add the turmeric powder, chili powder and garam masala.
9. Finally add the leaves puree. Add water as required. Also add salt.
10. Boil it for 2-3 mins.

The delicious Sarso ka Saag is ready to serve.

Serve it hot with Makke ki Roti.