Sarson ka sag & Makke ki roti

Recipe by
Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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.