Sarson Ka Saag

Serve with hot Makkai ki Roti

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 750  g  mustard greens (sarsoun ka saag, chopped)
• 250  g spinach (chopped)
• 1  tablespoon gingerroot (sliced)
• 6  whole green chilies, finely chopped
•  salt
• 2  tablespoons  oil
• 1  teaspoon red chile
• 2  green onions (chopped)
• 2  tablespoons coriander leaves (chopped)

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.