Sarson ka Saag




    Mustard Leaves- 2 cups

    Spinach- ½ cup

    Low Fat Butter- 2 cubes

    Corn flour- 2 tsp

    Dry Red Chilies- 3-4

    Mustard Seeds- 1 tsp

    Garlic, chopped- 1 tsp

    Ginger, chopped- 1 tsp

    Onion, minced- ½ cup

    Tomato, chopped        -½ cup

    Red Chili Powder- 1 tsp

    Green Chilies, chopped- 1 tsp

    Salt- to taste

    Ginger, juliennes- to garnish










    Sarson ke patte- 2 cups

    Palak- ½ cup

    Low Fat makhan- 2 cubes

    Makki ka Atta- 2 tsp

    sukhi lal mirch- 3-4

    Rai- 1 tsp

    lehsun, kata hua- 1 tsp

    adrak, kata hua- 1 tsp

    pyaaj, kasa hua- ½ cup

    Tamatar, kati hue- ½ cup

    lalmirch powder- 1 tsp

    hari mirch, kati hue-1 tsp

    namak- swad ausar

    adrak-  sjawat ke liye


preparation method

  • Boil mustard leaves and spinach in a covered pan along with some salt and water. When boiled, drain the leaves and mix it in a blender to make a puree.
  • Take butter in another pan and let it melt.
  • Add dry red chilies and sauté till it leaves flavor and color.
  • Now add mustard seeds, garlic, ginger and sauté for some more time.
  • Now add onion.
  • When it turns golden brown, add tomato, salt, red chili powder/ flakes and green chilies.
  • Cook till the tomato is done.
  • Now add the mustard-spinach puree in the pan and mix well.
  • Add some corn flour and cook on low flame till done.
  • Garnish with ginger and serve.

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By: Chef Shantanu Gupte

Show: Health Maange More Season 1

Prep:30 mins Cook: less than 15 min

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