- 5 cups mustard leaves (washed and chopped)
- 5 cups Spinach leaves (washed and chopped)
- 1 tbsp green chillies, finely chopped
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp garlic cloves, finely chopped
- 1 tbsp ginger, finely chopped
- 1/2 cup chopped onions
- 1/4 tsp asafoetida
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- salt to taste
How to prepare
- Take a deep pan and boil enough water in it. Add Mustard leaves and spinach leaves and cook on high flame for 5 to 6 minutes.Keep stirring mix occasionally.
- Strain the remaining water using a strainer and keep the cooked leaves aside.
- Wash these leaves now with cold water and drain them well and leave to cool for 2 -3 minutes.
- Add the cooked mustard and spinach leaves in a blender with 1/2 cup water and bland well. Make a coarse mixture.
- Heat some oil on the pan and add cumin seeds.When the seeds start to stutter, add ginger, garlic, green chillies, asafoetida and saute on medium heat for some time.
- Add chopped onions and saute on medium flame till they turn transparent.
- Add the mix of mustard and spinach leaves from the blander to the pan and mix them. Add turmeric powder, chilli powder, and salt to mix them well and cook for another 5 minutes and stir occasionally.
- Garnish with Ghee or homemade butter and serve hot.
Important: Saag tastes best when served with Makki ki Roti and Ghee/ Butter