> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Sarson Ka Saag Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 3 servings |
## Ingredients
### for pressure cooking:
* 1 bunch mustard leaves / sarson ke patte
* ½ bunch spinach / palak
* 2 clove garlic *(chopped)*
* 1 inch ginger *(chopped)*
* ¼ onion *(chopped)*
* 2 chilli
* ½ tsp salt
* 1 cup water
### other ingredients:
* 2 tbsp cornmeal / makki ka atta
* 2 tbsp ghee / clarified butter
* pinch hing / asafoetida
* 2 clove garlic *(finely chopped)*
* 1 inch ginger *(finely chopped)*
* 1 chilli *(slit)*
* 1 onion *(finely chopped)*
## Instructions
1. firstly, wash and finely chop 1 bunch mustard leaves (sarson ke patte) and ½ bunch spinach (palak). also add bathua leaves if available.
2. take the chopped leaves in pressure cooker along with 2 clove garlic, 1 inch ginger, ¼ onion, 2 chilli and ½ tsp salt.
3. add 1 cup water and pressure cook for 4 whistles.
4. mash until coarsely ground.
5. further add 2 tbsp of makki ka atta and mix well.
6. cook for 5 minutes or until the mixture thickens. keep aside.
7. now in a large kadai, heat 2 tbsp ghee, and saute 2 clove garlic, 1 inch ginger and 1 green chilli.
8. further saute 1 onion until it turns golden brown.
9. add in cooked and mashed leaves and mix well.
10. continue to cook for 4-5 minutes, or until the saag is cooked completely.
11. finally, enjoy sarso ka saag with makki ki roti or with chapati.
## Step-by-step
firstly, wash and finely chop 1 bunch mustard leaves (sarson ke patte) and ½ bunch spinach (palak). also add bathua leaves if available.
take the chopped leaves in a pressure cooker along with 2 clove garlic, 1-inch ginger, ¼ onion, 2 chilli and ½ tsp salt.
add 1 cup water and pressure cook for 4 whistles. you can alternatively cook in a vessel.
once the pressure settles down, open the cooker and start to mash the saag.
mash until coarsely ground. do not blend in mixi as the texture need to be coarse.
further, add 2 tbsp of makki ka atta and mix well.
cook for 5 minutes or until the mixture thickens. keep aside.
now in a large kadai, heat 2 tbsp [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe), and saute 2 clove garlic, 1 inch ginger and 1 green chilli.
further, saute 1 onion until it turns golden brown.
add in cooked and mashed leaves, ¼ tsp salt and mix well.
continue to cook for 4-5 minutes, or until the saag is cooked completely.
finally, enjoy **sarson ka saag** with makki ki roti or with chapati.
## Video
## Notes
* firstly, use fresh leaves else the flavours will not be rich.
* also, as a variation add broccoli and radish while pressure cooking.
* additionally, use fresh homemade ghee for more rich flavour.
* finally, you can also add methi or any leaves while preparing **sarson ka saag recipe**.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/sarson-ka-saag-recipe-sarson-da-saag/](https://hebbarskitchen.com/sarson-ka-saag-recipe-sarson-da-saag/)
