SARSON KA SAAG, TOPPED WITH CANE JAGGERY

We're thrilled to share our take on Sarson ka Saag, now serving with our winter necessity Cane Jaggery.

For the saag:

Mustard Leaves, 1 kg
Spinach, 0.5 kg
Green-leafy Bathua, 0.5 kg
Onions, 2 whole
Garlic, 5 cloves
Ginger, 1 thumb
Ghee, 3 tablespoons
Maize Flour, 6 tablespoons
Turmeric, 2 teaspoons
Red Chili Powder, 1 teaspoon
Coriander Powder, 2 teaspoon
Asafoetida, 2 teaspoon
Salt, 2 teaspoons
Cane Jaggery, 4 tablespoons

For the tadka:

Whole red chilies
Ginger slices
Coriander seeds
Cumin seeds
Garlic
Ghee

Steps:

1.Blanch mustard leaves and spinach, combine with bathua and hand blend for a coarse blend.
2.Sauté finely chopped onions, garlic, ginger and ghee.
3.Combine with the mustard greens and simmer for an hour.
4.Add maize flour to smoothen for consistency.
5.Season with turmeric, red chili powder, coriander powder, asafoetida, salt and Cane Jaggery and simmer for 30 minutes.
6.Prepare a tadka of garlic, ginger, whole red chillies, coriander seeds, cumin seeds and ghee to pour over cooked saag before serving.

Serve sarson ka saag with jaggery, white butter and traditional makki ki roti.