Ingredients

• For the Sarson ka Saag:
• 1 big bunch sarson leaves (mustard leaves)
• 1 bunch spinach leaves
• 1/2 bunch bathua leaves (Chenopodium album)
• 1/4 bunch of green methi (optional)
• 2 onions chopped
• 2 tomatoes
• Chopped green chillies - 5, crushed
• 4-5 garlic pods, finely chopped
• 1/2 inch ginger piece crushed
• 2 tsp makki flour (cornmeal)
• salt to taste

How to Make Sarson ka sag & Makke ki roti

• Roughly chop the cleaned, washed leaves of sarson and spinach (don't remove spinach stalks) and bathua. Pressure cook for 1 hour.
• Cool and coarsely puree in a food processor.
• Add makki ka atta, green chillies and paste of ginger to this saag. Add salt. Cook for 10-15 minutes.
• In a pan, heat 1 tsp butter and oil. Add chopped garlic and onion. Sautee till onions become translucent.
• Add chopped tomato to it and cook till butter comes out. Add saag to it and cook for 5 minutes. It is ready to eat.
• Serve piping hot with makki di roti.