Sarson ka saag

Makes 4 servings


5 cups washed and chopped mustard leaves

5 cups washed and chopped spinach
1 1/2 tbsp. roughly chopped green chillies
1 tsp jeera / cumin seeds
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1/2 cup finely chopped onions
1/4 tsp hing
1/2 tsp turmeric powder
1 tsp chili powder
1 tsp dhania- jeera, optional

Salt to taste


  1. Steam the mustard leaves, spinach leaves for 5-6 mins, mix well.
  2. Strain using a strainer and drain well.
  3. Blend in a mixer with green chillies to a coarse mixture using ½ cup of water. Keep aside.
  4. Heat the kadhai and add the cumin seeds.
  5. When the seeds crackle, add the garlic, little water ginger and asafoetida and sauté on a medium flame for 30 seconds.
  6. Add the onions and again sauté on a medium flame for 1 to 2 minutes.
  7. Add the mustard leaves-spinach mixture, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  8. Serve hot with makai ki roti.

Contributor : Saee Bapat