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Recipe Name: Sarson ka Saag  
Category: Indian Sub Category: Vegetarian


Prep Time Cook Time Serves



For saag
Mustard leaves   150 g
Spinach   50 g
Bathua   20 g
Ginger   1/2 tsp
Garlic   2 flakes
Salt   1/2 tsp
Maize atta   10 g
For Baghar
Desi ghee   2 tbsp
Onion   25 g
Green chilli   1
Red chilli power   1/4 tbsp
White butter   1 tsp


  • Clean and wash mustard leaves, spinach and bathua leaves thoroughly and chop finely.
  • Chop ginger, garlic and green chilli finely.
  • Mix all the ingredients. Add salt and cook in a open pressure cooker for 5 minutes.
  • Now close the lid of the of the pressure cooker and pressure cook for 5-8 minutes.
  • Cool and grind finely on stone or blend in blender.
  • Cook the blended sag in a heavy bottom karahi. Sprinkle makki ka atta and keep stirring. Cook on slow fire for 1/2 hour-45 minutes, stirring regularly.
  • For baghar, heat desi ghee, and onion and green chillies and cook for a few minutes. Add red chilli powder and mix with saag.
  • Serve saag hot topped with white butter and with makki-ki-roti.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1cup
Amount Per Serving
Calories 166 Calories from Fat 144
% Daily Value'
Total Fat  16g 35%
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  628mg 26%
Total Carbohydrate  5g 1%
Dietary Fiber   1g 3%
Vitamin A   143%   * Vitamin C   44%
Calcium   8% * Iron   2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs