Sarson ka Saag with Rajmahal Mustard Oil

A winter favourite from North India. Mustard oil gives this saag its classic aroma, and the milder taste of Rajmahal Yellow Mustard Oil keeps it smooth and balanced.

Serves: 4  |  Time: about 1 hour

Ingredients

• 500 g sarson (mustard greens), washed and chopped
• 250 g palak (spinach), washed and chopped
• 100 g bathua (optional), chopped
• 2 green chillies
• 1 inch ginger
• 2 tbsp makki ka atta (maize flour)
• Salt to taste
• 3 tbsp Rajmahal Yellow Mustard Oil
• 6 cloves garlic, chopped
• 1 onion, finely chopped
• 1 tomato, chopped (optional)
• 1 tsp red chilli powder
• White butter or ghee to serve

Method

1. Pressure cook the greens with green chillies, ginger, salt and half a cup of water for 3 to 4 whistles.
2. Cool slightly, then coarsely mash or blend. Do not make it too smooth.
3. Put the saag back on the flame, add the makki ka atta and stir well. Simmer on low for 15 to 20 minutes, stirring often.
4. For the tadka, heat Rajmahal Yellow Mustard Oil in a pan until hot. Add garlic and fry till golden, then add onion and cook until soft. Add tomato if using, and the red chilli powder.
5. Pour the tadka over the saag, mix and simmer for 5 more minutes.
6. Serve hot with makki di roti, a spoon of white butter and jaggery on the side.

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