Prep time: 15 minutes
Cooking time: 45 minutes
- 1 bunch of mustard leaves (approx. 4 cups packed)
- 1 bunch of spinach (approx. 4 cups packed)
- 1 medium onion, chopped
- 2 tablespoons of corn flour
- 2 inches ginger, grated
- 4 to 5 garlic cloves, crushed
- 5 to 6 green chillies, chopped (adjust according to your taste)
- 2 to 3 dry red chillies
- Pinch of asafoetida
- 2 1/2 tablespoons ghee
- salt to taste
- 2 cups of water
- 1/2 teaspoon shredded ginger for garnishing
- 1 tablespoon chopped fresh coriander leaves
- Mix the corn flour with water and keep aside. Clean all of the greens thoroughly with water and chop the leaves coarsely.
- In a pan, boil 2 cups of water and add the mustard leaves and the spinach.
- Add 1/2 teaspoon of salt, half portions of the garlic, the ginger, and the green chillies. Let it cook on medium heat for approx. 15 to 20 minutes until the greens are well cooked and soft. Turn off the stove.
- Take the greens mixture and with a blender create a smooth paste.
- Add the corn flour mixture into the paste and now cook on low heat for another 4 to 5 minutes.
- In a separate pan, heat ghee, add the dry red chillies, the onion, and sauté until the onion is golden brown.
- Add the remaining ginger, garlic and green chillies, and cook for 1 to 2 minutes
- Add mustard and spinach leaves (saag) paste
- Add salt according to taste
- Cook for 4 to 5 minutes
- Garnish with shredded ginger and coriander leaves
- Serve saag hot with makki ki roti