Sarson ka Saag

About Sarson ka Saag

Ingredients

• Mustard leaves, chopped 2 cups
• Spinach, chopped ½ cup
• Salt to taste
• Low fat butter 2 cubes
• Dried red chillies, broken 3 to 4
• Mustard seeds 1 tsp
• Garlic, finely chopped 1 tsp
• Ginger, chopped 1 tsp
• Onions, minced ½ cup
• Tomatoes, finely chopped ½ cup
• Red chilli powder 1 tsp
• Green chillies, chopped 1 tsp
• Cornmeal (makai ka atta) 2 tsps
• Thin strips of ginger to garnish

How to Make Sarson ka Saag (Stepwise Photos)

Method

1. Boil 1 cup water in a deep non-stick pan, add mustard leaves, spinach and some salt, mix, cover and cook till the greens are soft.
2. Drain excess water, put the leaves in a blender jar and blend into a puree.
3. Heat butter in another non-stick pan, add red chillies and saute for 1 minute.
4. Add mustard seeds, garlic and ginger and saute for 2-3 minutes. Add onions and continue to saute till they turn golden.
5. Add tomatoes, salt, red chilli powder and green chillies, mix well and saute till tomatoes become pulpy.
6. Add the mustard-spinach puree and mix well. Add cornmeal and mix well and cook till everything blend together well.
7. Transfer into a serving bowl, garnish with ginger strips and serve hot with makai ki roti.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps