Sarson Da Saag | Cooksmart | Sanjeev Kapoor Khazana

Where there is makai di roti there has to be sarson da saag – a dish that is prepared in every Punjabi home during winters

SARSON DA SAAG

Ingredients

1 kg fresh mustard leaves (sarson ke patte)
200 gms fresh spinach leaves (palak)
100 gms bathua
Salt to taste
2 medium onions
2 inch ginger
8-10 garlic cloves
3-4 green chillies
4 tbsps ghee
2 tbsps cornmeal (makai ka atta)

Method

1. Roughly chop mustard leaves, spinach leaves and bathua together.
2. Heat ¼ cup water in a non-stick pan, add the chopped leaves and a little salt and let them cook.
3. Finely chop onions, ginger, garlic and green chillies.
4. Heat 3 tbsps ghee in another non-stick pan. Add ¼ cup water to the leaves cooking in the other pan and blend with a hand blender.
5. Add onions, garlic and ginger to the ghee in the 2nd pan and saute till light brown and fragrant. Add green chillies and the greens. Mix well and cook.
6. Add cornmeal and mix and cook till the mixture blends well and thickens.
7. Add the remaining ghee and mix.
8. Transfer into a serving bowl, place a dollop of white butter on top and serve hot with makki di roti.

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