
Ingredients
6 cup sarson / mustard leaves with tender stem (chopped)/ सरसों के गंदल
1 cup Amaranth leaves / चौलाई
1 ½ cup Chickpea leaves चने का साग
Water as required पानी
2 turnip ,chopped, शलगम
1 inch Ginger, thick slice, अदरक
2-3 garlic cloves, लहसुन
2 tbsp White Butter, मक्खन
1 Green chilli , हरी मिर्च
¼ tsp Red chilli powder , लाल मिर्च पाउडर
¼ tsp Turmeric powder, हल्दी पाउडर
Salt as required, नमक स्वाद अनुसार
For Tempering
¼ cup ghee, घी
1 dry red chilli सूखी लाल मिर्च
1 tbsp Garlic (chopped) लहसुन
⅛ tsp Cumin seeds जीरा
2 tbsp White Butter मक्खन
To Serve
Onion
2 tbsp white butter / makhan
Jaggery
Process
- In a large kadai, add sarson leave with tender steam, amaranth leaves, chickpea leaves mix well add water and let it cook.
- Add turnip and mix well. Add ginger slice, garlic cloves and let it cook on medium flame till it leaves it juice and turn soft.
- Add white butter, green chilli saute well. Add red chilli powder, turmeric powder, salt to taste mix well.
- Cover it with a lid and cook for 1 hour.
- Once the steam subsides, open the lid and churn the mixture using a churner to a semi-smooth consistency.
For Tempering
- In a kadai, add ghee, dry red chilli , garlic and saute well. Add cumin seeds let it splutter.
- Add the prepared saag mixture into the kadai and mix well. At the end, Add white butter and mix well.
- Serve hot sarson ka saag with makki ki roti.
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