Winter Sarson ka Saag with Makki Flour Finish
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Sarson da saag is winter comfort: peppery mustard greens cooked soft with spinach and bathua, then thickened with a spoon of makki flour. We keep the tempering small so the greens stay the star.
Ingredients
How to Make It
Pressure-cook all greens with onion, tomato, ginger and chilli until soft (about 6–7 whistles / tender in a pot).
Blend with stock and makki flour until smooth but not watery.
Return to pan; simmer 8–10 minutes until it thickens and loses raw flour taste.
Temper with a little ghee, garlic and red chilli if desired. Serve with makki roti or bajra roti.
Nutrition per serving
* Approximate values per serving
Health Benefits
Leafy greens bring potassium, folate and fibre. A measured ghee temper replaces heavy dollops of white butter on every bite.
Pro Tips
- →Wash greens thoroughly — grit ruins the dish.
- →Add makki flour gradually to avoid lumps.
- →Saag thickens as it cools.
Variations
- 1No bathua? Use more spinach + a handful of methi.
- 2Finish with roasted cumin instead of chilli temper.
Frequently Asked Questions
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