Saag is the traditional recipe from the villages of Pakistan. You will find this recipe a bit lengthy but believe me you’ll fall in love with this dish. This is a must try recipe this winter

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Sarso leaves                   2 kg (finely chopped)

Palak leaves                    ½ kg     (finely chopped)

Bathoo leaves                 1 pao or 500 grams  (finely chopped)

Methi leaves                    ½ pao or 250 grams     (finely chopped)

Onion                                 1 medium (roughly chopped)

Green chillies                  3-4 medium

For Gravy

Onion                        1 medium (finely chopped)

Tomatoes                 4 medium (finely chopped)

Red chilli powder   1 tablespoon

Zeera                        1 teaspoon

Salt                            1 teaspoon or to taste

Ghee                         ½ cup

Makai ka atta         2 to 3 table spoon

Method

Cut all the saag and wash it properly.

Put the saag for boiling and add onion, green chillies and 1 liter water.

Cook it till tender.

When the saag is tender, let it cool completely.

Now blend the saag till smooth paste.

In a pan add ghee and sauté onions with zeera.

Now add tomatoes, red chilies, salt and little water.

cook it till thick gravy occurs.

Now add 1 kg of prepared saag mixture and cook it for 5-7 minutes.

Now add makai ka ata and mix for 3 minutes.

Saag is ready to serve.

Garnish it with cottage cheese or butter.

Serve with makai ki roti.

For recipe