Sarson ka Saag with Makki Roti

• • 500g mustard greens
  • 200g spinach
  • 100g bathua leaves (optional)
  • 2 green chilies
  • 1 onion, finely chopped
  • 1-inch ginger
  • 4 garlic cloves
  • 2 tbsp maize flour
  • 4 tbsp black mustard oil
  • Salt to taste

‍

1. Boil Greens: Pressure cook mustard greens, spinach, and bathua with 1 cup water until soft (3–4 whistles). Cool slightly.
2. Blend: Puree greens into a coarse paste with chilies, ginger, and garlic.
3. Prepare Oil: Heat mustard oil, sauté onions until golden.
4. Thicken: Add pureed greens and maize flour. Cook slowly for 20–25 minutes, stirring to avoid lumps.‍
5. Serve: Finish with a drizzle of raw mustard oil. Serve hot with makki di roti.