Sarson ka Saag with Gajar and Shalgam

Ingredients list for Sarson ka Saag with Gajar and Shalgam

• 1 kilogram Fresh mustard leaves
• 1 Medium turnip peeled
• 1 Medium carrot peeled
• 200 grams Fresh spinach
• 200 grams Fresh bathua
• 4 tablespoons Desi ghee
• 2 Medium onions chopped
• 1 tablespoon Ginger chopped
• 1 tablespoon Garlic chopped
• 2-3 Green chillies roughly chopped
• to taste Salt
• 2 teaspoons Corn meal (makki ka atta)
• 2 tablespo to garnish Fresh home-made white butter

Method

1. Heat ghee in a non-stick pan, add onions and saute till lightly browned.
2. Roughly chop mustard leaves.
3. Add ginger, garlic and green chillies to the pan, mix and saute till the raw smells disappear.
4. Add mustard leaves and bathua. Roughly chop spinach and add.
5. Roughly chop turnip and carrot and add. Mix everything well.
6. Add salt and 1 cup water and mix well. Cover and cook on medium heat till all the vegetables are tender.
7. Blend with a hand blender. Add ½ cup water and mix.
8. Add corn meal and mix well. Add home-made butter and mix well.
9. Transfer into a serving bowl, put a blob of home-made butter and serve hot with makki ki roti.

Nutrition Info