सरसो का साग 3 ट्रिक से बनेगा तो बच्चे बड़े चाटकर खएंगे

Ingredients

• 2 bunches Green Mustard Leaves (fresh, soft stems, no flowers; washed and finely chopped)
• 200 g Spinach (cleaned, stems removed, finely chopped)
• 150 g Fenugreek Leaves (cleaned, stems removed, finely chopped)
• 250 g Bathua (Chenopodium) Leaves (cleaned, stems removed, finely chopped)
• 12 cloves Garlic Cloves (peeled and finely chopped)
• 1.5 inch Ginger (peeled and finely chopped)
• 4 pieces Green Chilies (finely chopped; adjust to heat preference)
• 1 tsp Salt (adjust to taste)
• 1 cup Water (for pressure cooking; add more hot water later as needed)
• 0.5 cup Maize Flour (Corn Flour) (added in batches while whisking to avoid lumps; can substitute gram flour)
• 4 tbsp Ghee (Clarified Butter) (divided: 2 tbsp for first tempering, 1 tbsp during cooking, 2 tsp for final tadka, plus optional garnish butter)
• 1 medium Onion (chopped)
• 5 pieces Dry Red Chilies (2 for first tempering, 2‑3 for final tadka)
• 1 medium Tomato (chopped)
• 1 tsp Coriander Powder (adds subtle flavor)
• 1 pinch Asafoetida (Hing) (for final tadka)
• 1 tsp Butter (for garnish on top of finished saag)

Instructions

1. Prepare the Greens

   Rinse the mustard leaves, spinach, fenugreek leaves and bathua under running water 2‑3 times. Remove any tough stems, then finely chop all the greens separately.

   Time: PT15M

2. Prepare Aromatics

   Peel and finely chop 12 garlic cloves, 1.5‑inch piece of ginger, and 4 green chilies. Set aside.

   Time: PT5M

3. Pressure Cook the Greens

   Place all the chopped greens, garlic, ginger, green chilies, and 1 tsp salt into the pressure cooker. Add 1 cup water, close the lid, bring to high flame until the first whistle, then reduce to low flame and cook for 5 minutes.

   Time: PT15M

4. Whisk and Add Maize Flour

   Release the pressure, open the cooker and turn the flame to low. Using a wooden whisk or potato masher, gently mash the cooked greens. Add maize flour in small batches, whisking continuously to avoid lumps. Add a splash of hot water if the mixture becomes too thick.

   Time: PT5M

5. First Tadka (Tempering)

   Heat 2 tbsp ghee in a large skillet over medium‑high flame. Add the chopped onion and sauté until golden brown. Stir in 2 dry red chilies and cook for another minute.

   Time: PT7M

6. Add Tomato and Spices

   Add the chopped tomato and 1 tsp coriander powder to the skillet. Cook until the tomato softens and releases its oil, about 3 minutes. Adjust salt if needed.

   Time: PT3M

7. Combine Saag with Tadka

   Transfer the whisked saag into the skillet with the onion‑tomato mixture. Mix well and simmer on low flame for 5 minutes, adding a little hot water if the consistency is too thick.

   Time: PT5M

8. Final Tadka

   In a small pan, melt 2 tsp ghee over low flame. Add a pinch of asafoetida, 2‑3 dry red chilies, 2‑3 split green chilies and a few thin strips of ginger. Fry for 30 seconds, then pour this hot tadka over the simmering saag.

   Time: PT3M

9. Finish and Serve

   Stir the tadka into the saag, turn off the heat, and place a small piece of butter on top. Serve hot with makki ki roti, paratha or steamed rice. Store leftovers in an airtight glass container.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

12 g

Fat

10 g

Fiber

4 g