Ravishing Regional Delights

Sarso Ka Saag

  • 15m

    prep time

  • 25m

    Cook Time

  • 12



  • 4 cups Sarson ka saag,chopped, mustard
  • 2 cups Spinach, chopped
  • 1 cup Bathua, chopped
  • 4 tablespoon Ghee
  • 2 medium Onions, chopped
  • 2 Inches Garlic, chopped
  • 4-6 chopped Green Chillies,, Chopped
  • 1 teaspoon Red Chilli Powder
  • Salt to Salt, to taste
  • 2 teaspoon Cornmeal
  • 2 teaspoon Butter

Nutrition information

Nutrition information coming soon.


  • Heat two tablespoons of ghee in a pan; add onion and sauté till light brown. Add ginger, garlic and green chillies and sauté for a few minutes more. Add the red chilli powder, mustard leaves, spinach leaves and bathua leaves and continue to sauté for a couple of minutes.

  • Now, add salt and cook on moderate heat for ten minutes.

  • Add cornmeal and a little water, cook till the greens are soft. Cool slightly and transfer the mixture to a food processor or blender and process to a slightly coarse mixture.

  • Heat the remaining ghee and butter in the same pan.

  • Add the ground mixture and cook for five to ten minutes.

  • Serve hot with makki di roti.