Sarson Ka Saag

Ingredients:

 For Boiling:
– Sarson Ka Saag – 500 grams
– Methi (Fenugreek Leaves) – 50 grams
– Bathua – 100 grams
– Palak (Spinach) – 200 grams
– Water – 1 liter
– Ginger – 50 grams
– Garlic – 50 grams
– Green Chilies – 40 grams
– Salt – As per taste
– Makki Ka Atta (Cornmeal) – 120 grams

 For Tadka (Tempering):
– Mustard Oil – 50 grams
– Red Chilies – 10 grams
– Garlic – 50 grams
– Ginger – 50 grams
– Green Chilies – 20 grams
– Desi Ghee (Clarified Butter) – 50 grams
– Onion – 100 grams

 Instructions:

Follow the same steps as the larger recipe, just adjusting the quantities accordingly:

# Boiling and Cooking the Greens:
1. Wash and finely chop all the greens (Sarson, Methi, Bathua, Palak).
2. In a pot, add the chopped greens, water, ginger, garlic, green chilies, and salt.
3. Cook the greens until soft and well-cooked (approximately 30-40 minutes).
4. Blend the mixture into a coarse paste.
5. Return the mixture to the pot, add Makki Ka Atta gradually, stirring continuously, and cook for 15-20 minutes until it thickens. Adjust salt if needed.

# Tempering:
1. Heat mustard oil . Add red chilies, garlic, ginger, and green chilies. Sauté until golden and aromatic.
2. Add this tempering to the cooked greens and mix well.

# Final Touch:
1. In another pan, heat desi ghee and add finely chopped onions. Sauté until golden brown.
2. Pour this onion-ghee mixture over the cooked greens and mix thoroughly.
3. Let it simmer for a few minutes on low heat to melt the flavors.

Enjoy your homemade Sarson Ka Saag! Savor your freshly made Sarson Ka Saag! Feel free to tweak the spices and salt to suit your personal taste.