Recipe: Sarson Da Saag

Evergreen winter favourite Sarson Da Saag is an especially enjoyable way to include green leafy vegetables in your diet.

This heart-healthy, nutritious and simple recipe by Maharaj Bhanwar Singh is a must alongside makai ki roti in nippy weather.

Sarson Da Saag

Serves: 3-4

Ingredients

• 4 bunches of sarson ka saag or mustard leaves, finely chopped
• 2 bunches of spinach, finely chopped
• 1 bunch of bathua leaves, a tasty weedy-looking winter green called white goosefoot, finely chopped
• 2-3 or less green chillies, cut lengthwise
• 250 ml water
• Salt to taste

For tadka

• 3 tbsp or less ghee
• 2 tbsp finely chopped ginger
• 3 tbsp finely chopped green chilly
• 2-3 onions, finely chopped

To serve

• 1 tbsp white butter
• Makkai ki roti and jaggery

Method

• Bring about 250 ml of water to boil in a large saucepan.
• Add all the chopped leafy vegetables.
  Add the green chillies and cover.
  Cook for 15-20 minutes over low heat till the water mostly evaporates and take off heat.
  Keep aside.
• Heat the ghee in a heavy-bottomed kadai or frying pan.
• Add the chopped onions, ginger, green chillies and saute till the onions are translucent and soft.
  Add the leafy vegetables and cook for 15-20 minutes.
  Add salt.
  Give it a stir and take off heat.
  Serve hot with a dollop of white butter on top and makkai ki roti and jaggery.

Maharaj Bhanwar Singh is the corporate chef at Khandani Rajdhani.

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