By Niveditha Kalyanaraman
October 5th, 2023
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Made with a mixture of fresh greens (especially mustard greens) and tempered with onion, and garlic in ghee. This saag is topped with white butter and served with makki ki roti and sides (jaggery, sliced onions, pickle).
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Place mustard and spinach leaves in a deep non-stick pan. Add 2 cups water and place the pan on heat. Let it boil for 10 minutes.Remove from heat and strain. Put the boiled greens in a bowl and mash well. Heat ghee in the non-stick pan. Add chillis, ginger-garlic-green chilli paste, mix well and cook for a minute. Add mashed greens, mix and cook well.
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Cover and cook on low heat for 5-10 minutes. Add salt, cover and cook for 2 minutes. Dry roast gram flour in a small pan on low heat till fragrant. Add it to the reserved stock, mix well and add the mix to the pan with the greens. Mix well, cover and cook for a minute.
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Add butter to the sarson ka saag and mix well. Remove from heat and set aside. Your Sarson Ka Saag is ready.
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