SARSON KA SAAG

Preparation Method :

• Cook spinach, sarson, ginger, green chilli, ¼ cup water and salt together for about 10 minutes. Simmer to low flame for 5 minutes.
• Cool and grind to a coarse paste. Transfer the paste to a pan and add jaggery.
• Re-cook the saag on a slow fire and sprinkle the maize flour. Simmer for about 10 minutes, stirring it all the time. Remove from fire and keep aside.
• Heat ghee and add finely chopped onion and green chilli and fry on medium flame till onions turn golden brown in colour.
• Add red chilli powder and pour over the hot saag. Serve hot.