2 kg sarso leaves, half kg palak, half kg bathua, half kg methi leaves, 50 gm ginger, 50 gm garlic, according to taste salt, 10 green chillies, one small bowl makki ka aata, 3 glass hot water, butter
Directions
first of all we'll take hot water and put all green leaves in hot water with salt, after half cook add ginger- garlic paste and geeen chillies paste. when saag will cook properly add makki ka aata. you can add hot water if saag becomes more thick. after half an hour we will prepare tadka for saag , Add garlic ginger paste in hot oil, after 5 minutes add chopped onion, salt.. you can add also methi leaves. it is optional. when tadka will be ready.. mix mashed saag in tadka. your saag is ready and put butter..
