Boil sarson ka saag and spinach in water with salt and jaggery. Now grind it to a fine paste.
Place on fire. Add wheat flour and stir constantly.
For the tempering:
Heat clarified butter in pan.
Add chopped onions and saute till the onions turn light brown.
Then add ginger, garlic, garam masala and coriander powder. Mix it well.
Now add the tampering to the saag.
Cook the saag till it is done.
Saag is ready to eat.
Garnish with butter and serve hot with makki ki roti.
Key Ingredients: mustard seeds, spinach, jaggery, whole wheat flour, clarified butter, onion, ginger, garlic, garam masala, coriander powder