Sarson Ka Saag Recipe

• 1 kg Sarson (Green Mustard)
• 250 g Spinach
• 2 Turnip (peeled and chopped) (optional)
• 2 tsp Maize Flour (Makki ka Atta)
• 2 inch Ginger (finely chopped)
• 3 to 4 flakes Garlic (finely chopped)
• 2 to 3 green Chilies (finely chopped)
• 1-1/2 tsp powdered Jaggery (gur)
• Salt to taste
  
  For Tempering
• 3 tsp Ghee
• 1 inch Ginger (finely chopped)
• 2 green Chilies (finely chopped)
• 1/2 tsp red Chili powder

• Wash, clean and chop the spinach and mustard leaves
• Pressure cook the leaves with ginger, garlic, turnip, and green chilies.
• Next, add salt and half a cup of water.
• The saag will be ready in 15-20 minutes.
• Remove from heat and cool.
• Grind the spinach leaves to a coarse paste.
• Add maize flour and cook for 15 minutes on low heat.
• Make a tempering or tadka with ghee, ginger, red chilies and green chilies.
• Add this tempering to the saag and mix it lightly.
• Serve hot.