Thursday, February 27, 2014

Sarso ka Saag

Sarso ka Saag (without Onion garlic)


  • 1 bunch sarso
  • 1 bowl chopped spinach
  • 1/2 chopped tomato
  • 1 table spoon ginger paste
  • 1 tea spoon red chili powder (optional)
  • 2 or 3 whole dry chili 
  • 1 tea spoon mustard seeds
  • 1 tea spoon cumin seeds
  • 1 table spoon coriander powder (dhania powder)
  • 1/2 tea spoon turmeric (haldi)
  • 1 tea spoon garam masala
  • 1 table spoon lemon juice
  • 1 table spoon corn flour or Besan 
  • 1/4 cup butter or ghee or oil 


  • Chop and wash the sarso saag and spinach leaves properly.
  • Heat a spoon of butter in pan, add sarso saag and spinach and then salt, cover it for 3  to 4 minutes until it gets cooked properly, and then open it and cook until water gets soaked.
  • Turn the heat off and keep it a side.
  • Now take 2 table spoon of butter in pan ,when butter is hot add cumin seeds, mustard seeds and dry red chili, let them crack, after cracking add turmeric, cumin powder and coriander powder, and then add ginger paste, cook it until ginger pest gets turn into light brown in color .
  • Add corn flour or besan stir it continuously for 1 or 2 minute. 
  • Now add chopped tomatoes, cover it for few minutes.
  • After tomatoes are cooked add garam masala powder and  chili powder, and after that add cooked saag, Mix it properly and turn the flame into low.
  • Add remaining ghee and lemon juice into that and cook it for another 8 to 9 minutes in low flame, u can stir it in-between, Turn the flame off.
  • Pour a spoon of ghee before serving as a garnish
  •  Serve hot with Makke ki roti which is the best combination ,but you can serve with  chappati, missi roti, or rice as well.


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