5 easy steps to make Sarson Ka Saag at home
Image Source : SocialPrepare the Greens: Wash and chop mustard leaves (sarson), spinach (palak), and a small portion of bathua. Boil them with a little water until soft.
Image Source : SocialBlend the Mixture: Cool the boiled greens, then blend into a coarse puree for the perfect saag texture.
Image Source : SocialCook with Spices: Heat ghee, saute ginger, green chilies, and optional spices like cumin or ajwain. Add the blended greens.
Image Source : SocialThicken the Saag: Stir in makki ka atta (cornmeal) to thicken the saag, and simmer for 15-20 minutes.
Image Source : SocialFinish with Tadka: Top with a sizzling tadka of garlic, red chili powder, and ghee for authentic flavor. Serve hot with makki ki roti!
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