Sarson ka Saag Recipe (Authentic Punjabi Style)

Scaled for 8 portions · 15 steps

1 bunchmustard greens ((sarson))½ bunchbathua leaves ((chenopodium/goosefoot/melde))½ bunchspinach leaves ((palak))1 cupchopped radish leaves (– use tender leaves, (mooli ke patte))3–4inches white radish root1 cupfenugreek leaves (– chopped)1 cupor 2 medium-sized onion (– chopped)1.5 cupor 3 medium-sized tomato (– chopped)2inches ginger (– chopped)2green chilies (– chopped)7–8garlic (– medium sized, chopped)0.5 tspred chili powder2–3 pinchesor ⅛ teaspoon pinches asafoetida powder ((hing))2–3 cupwater (or add as required)2 tbspmaize flour (or fine cornmeal)—salt (as required)0.33 cupor 1 small to medium-sized onions (– finely chopped)1–2 tbspoil (or ghee)2 cupcooked saag (or as required)

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