Sarson ka Saag A winter specialty from the North Indian state of Punjab, this sabzi is made with a mix of mustard and other greens. Traditionally served with makke di roti This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 18 Mar 2021 in Recipes Course New Update Advertisment Main Ingredients Fresh mustard leaves (sarson ka saag), Fresh spinach Cuisine Punjabi Course Main Course Vegetarian Prep Time 16-20 minutes Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Sarson ka Saag 2 cups Fresh mustard leaves (sarson ka saag) chopped 1 cup Fresh spinach chopped 3/4 cup Fresh bathua chopped 1/4 cup Ghee 1 teaspoon Ginger chopped 1 teaspoon Garlic chopped 2 Medium onions chopped 1-2 Green chillies roughly chopped to taste Salt 1 tablespoon Cornmeal to garnish Homemade white butter to serve Makki di roti Method Heat ghee in a non-stick pan, add ginger and garlic, mix and sauté till fragrant. Add onions, mix and sauté till translucent. Add green chillies, mix and saute for 1-2 minutes. Add mustard leaves, mix and cook till the leaves wilt. Add spinach and bathua, mix well and cook till the leaves wilt. Add salt, mix and cook for 5-6 minutes. Add 1 cup water, mix, cover and cook for 2-3 minutes. Blend the leaves with an electric hand blender to a smooth paste. Add ¾ cup water and mix well. Add cornmeal, mix and cook till the mixture thickens. Transfer the saag into a serving bowl, garnish with a blob of white butter and serve hot with makki di roti. #Cornmeal #Garlic #Ghee #Ginger #Green chillies #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article