Authentic Sarson Ka Saag Recipe: Creamy Mustard Greens with Makki ki Roti

Choose the right greens: Fresh, tender greens are key to a delicious Sarson Ka Saag. If using pre-cut greens, ensure they are fresh and high quality.
Don't over-puree: A coarse puree retains a better texture. Leaving some visible pieces of greens adds to the rustic charm.
Adjust seasoning: Taste the saag before serving and adjust salt and spices according to your preference. Some prefer a little more spiciness.
Garnish generously: A dollop of ghee on top adds richness and enhances the overall flavor experience.

Name: Authentic Sarson Ka Saag Recipe: Creamy Mustard Greens with Makki ki Roti
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 500 gm Mustard Greens (sarso); 250 gm Spinach; 250 gm Bathua (a type of chenopodium; can be substituted with more spinach if unavailable, goosefoot); 100 gm Fenugreek Leaves (methi); 8 Chilies (adjust to your spice preference, green); 2 tbsp Ginger (finely chopped or grated); 2 tbsp Garlic (finely chopped or grated); 2 medium Onions (finely chopped); 1.5 tsp Salt (or to taste); 2 tbsp Ghee (or vegetable oil); 1 cup Water (as needed for desired consistency, or more); 1 cup Cornmeal (makki ka atta, or all-purpose flour (atta))

No results