Sarson ka Saag

Ingredients 

• 2 cups chopped fresh mustard leaves (sarson ka saag) 
• 1 cup chopped fresh spinach 
• 3/4 cup chopped fresh bathua 
• 1/4 cup ghee
• 1 teaspoon chopped ginger 
• 1 teaspoon chopped garlic 
• 2 medium onions, chopped
• 1-2 green chillies, roughly chopped
• Salt to taste
• 1 tablespoon cornmeal
• Homemade white butter to garnish
• Makki di roti to serve

Method

1. Heat ghee in a non-stick pan, add ginger and garlic, mix and sauté till fragrant.
2. Add onions, mix and sauté till translucent. Add green chillies, mix and saute for 1-2 minutes.
3. Add mustard leaves, mix and cook till the leaves wilt. Add spinach and bathua, mix well and cook till the leaves wilt.
4. Add salt, mix and cook for 5-6 minutes. Add 1 cup water, mix, cover and cook for 2-3 minutes.
5. Blend the leaves with an electric hand blender to a smooth paste. Add ¾ cup water and mix well. Add cornmeal, mix and cook till the mixture thickens.
6. Transfer the saag into a serving bowl, garnish with a blob of white butter and serve hot with makki di roti.