Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

Serve with hot Makkai ki Roti

Ingredients Nutrition

Directions

  1. If fresh mustard greens are used, remove any coarse stalks, chop finely and wash thoroughly in a few changes of water. Thaw the frozen mustard greens, if used.
  2. Place mustard greens, red chilli, spinach and salt in a heavy based saucepan and cook over low heat for about an hour or until the leaves are very tender, stirring occasionally. ( The leaves will release water during cooking. Add more water if it dries up quickly.)
  3. During cooking mash the leaves with a saag masher or a wooden spoon against the sides of the saucepan. (alternatively put the cooked greens in batches in a food processor or blender and blend to a puree without adding more water.
  4. Stirring continuously cook for 10-15 minutes or until thick and creamy. Heat oil in a small frying pan add finely sliced ginger and onion and fry to a light golden color, Add green chilies, stir once and add to saag. Cook over low heat for 5-8 minutes, stirring constantly.

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