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.
Photograph: Kind courtesy Khandani Rajdhani
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.
