Mixed Saag-Food Fusion
Paani (Water) 2-3 cups
Saarso ka saag (Fresh mustard leaves) 1 kg
Palak (Spanish) 1 bunch
Bathua saag (Goosefoot) 1 bunch (Optional)
Taza methi (fenugreek leaves) 1 small bunch
Lehsan (Garlic) 12-15 cloves
Hari mirch (Green chili) chopped 8-10
Namak (Salt) 1 & ½ tsp
Makkai aata (Maize flour/Cornmeal) 2-3 tbs
Oil 1 tbs Makhan (Butter) 2-3 tbs Lehsan (Garlic) Sliced 1 tbs Sabut lal mirch (Button red chilli) 7-8 Adrak (Ginger) Julienne 2-3 tbs
Wash saarso saag, spanish,bathua saag and fresh fenugreek seeds properly and cut them all.
In pot,add water,saarso saag,spanish,bathua saag,fresh fenugreek seeds,garlic cloves,green chili (chopped) and salt,mix well and bring it to boil.
Cover and cook on low flame cook for 2-3 hours.
After cooking, blend the whole mixture with hand blender, add maize flour,stir well and cook until saag thickens,set aside.
For tarka,in frying pan,heat oil and butter,add garlic,button red chilies and ginger julienne and sauté until light brown.
Now add this tarka into saarso saag.
Saarso saag is ready,serve with makai roti.