Makhani Sarson ka Saag

A classic traditional winter staple in every desi household Makhani Sarson ka saag with Nurpur butter, Must try recipe this season. #happycookingtoyou #foodfusion #nurpurbutter #digitalammi #arraywah #nurpur

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-Lehsan (Garlic) 6-8 cloves

-Adrak (Ginger) sliced 2 inches

-Hari mirch (Green chillies) 9-10

-Sarson ka saag (Fresh mustard leaves) chopped 1 & ½ kg

-Palak (Spinach) chopped 250g

-Bathua saag (Goosefoot leaves) chopped 150g

-Methi (Fenugreek leaves) chopped 100g

-Himalayan pink salt 1 & ½ tsp or to taste

-Water 3 Cups

-Makai ka atta (Cornmeal) ¼ Cup

-Hot water 1 Cup

Prepare Tadka:

-Cooking oil 1 tbs

-Nurpur butter salted 100g

-Pyaz (Onion) sliced 1 small

-Lehsan (Garlic) sliced 4-5 cloves

-Adrak (Ginger) chopped 1 tbs

-Zeera (Cumin seeds) ½ tsp

-Sabut lal mirch (Button red chillies) 4-5



-In a mortal & pestle,add garlic,ginger,green chillies,crush coarsely & set aside.

-In a clay pot,add fresh mustard leaves,spinach leaves,goosefeet leaves,fenugreek leaves,crushed ginger garlic & green chillies,pink salt,water,mix well & cook on medium flame for 4-5 minutes,cover & cook on low flame for 2 hours (stir in between).

-Pressure Cooker: 30-40 minutes on low flame.

-Turn off the flame,mash well with the help of wooden masher until desired texture.

-Turn on the flame,add cornmeal & mix well.

-Add hot water,mix well & cook on low flame for 8-10 minutes.

Prepare Tadka:

-In a saucepan,add cooking oil,butter & let it melt.

-Add onion,garlic,ginger & fry until light golden.

-Add cumin seeds,button red chillies & mix well.

-In saag,add prepared tarka & serve with makai ki roti!


Recipe By: Kanwal Mohsin

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