Ingredients:

1 kg Sarson (green mustard)
250 gm Spinach ( palak)
2 fresh Shalgam (turnips) (peeled and chopped (optional)
3-4 flakes Garlic (finely chopped)
2″ piece Ginger (finely chopped)
2-3 Green chillies (finely chopped)
2 tsp Makki ka atta (maize flour)
1 ½  tsp Powdered gur (jaggery)
Salt ( to taste )
½ cup Water

Tempering (Tadka)

3 tsp: Desi ghee
1/2 tsp Red chilli powder
2-3 Green chillies (finely chopped)
1″ piece  Ginger (finely chopped)

Procedure of Sarson ka Saag :

• Wash, clean and chop the mustard and spinach leaves.
• Pressure cook the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool.
• Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
• For tempering heat ghee in a pan . Add ginger, green chillies and red chillies , when fried …add to the hot saag and stir lightly.
• Serve hot with Makki ki Roti.