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Sarson ka saag



Ingredients

 For saag

 2 bunches of sarson saag
1 bunch of Palak saag
1/2 bunch bathua saag

 Wash properly and boil in water in an open pan.
Add a pinch of salt and sugar to retain color.
Cool for some time.
Churn in mixer grinder into a paste or you can chose to " ghotna" with hand.
For the Chaunk

 3 onions chopped finely
1 inch ginger + 8 to 10 cloves of garlic - ground to a paste
3 tomatoes pureed
Ghee  - 1 ladle full
Chilli powder - 1 tspn
Jaggery - 1 tspn
Ajwain  - a pinch
green chillies - 3 to 4 in number into a paste.
Method

 1. Add a ladle full of ghee in a pan \ kadhai.
2. Add jeera, onion, ginger garlic paste and ajwain.
3. Cook till golden brown.
4. Add chilli powder
5. Add tomato puree and cool till oil separates out.
6. Add sag which is now cool and in a paste. Add green chillie paste.
7. Add little jaggery.
8. Add a little makki atta if you think the saag is thin. This is called AALAN.
9. Add salt  to taste,
10. Boil for a few minutes. 

 Note - the saag tends to splutter so be careful when cooking.

 When you serve add a ghee , jeera and lal mirch ka chaunk !
Serve hot with makki roti

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