18 Jan 2024


Mustard Greens (Sarson): 500g, washed and chopped
Spinach: 250g, washed and chopped
Bathua Leaves (optional): 250g, washed and chopped
Water: 1 cup
Ginger: 1-inch piece, finely chopped
Garlic: 4 cloves, finely chopped
Green Chilies: 2-3, finely chopped
Maize Flour (Makki ka Atta): 2 tablespoons
Salt: to taste
Ghee: 2 tablespoons
Onions: 1 medium, finely chopped
Red Chili Powder: 1 teaspoon
Garam Masala: 1/2 teaspoon


  • Boil Greens: In a stainless steel pot, add mustard greens, spinach, bathua (if using), water, half the ginger, half the garlic, and green chillies. Boil until fully cooked and softened (about 30-45 minutes).
  • Blend Greens: Once cooled, blend the greens to a coarse paste.
  • Cook with Flour: Return to the pot, add maize flour, and cook for 10-15 minutes to thicken, stirring continuously.
  • Tempering: In a separate stainless steel pan, heat ghee, add onions, remaining ginger, and garlic. Cook until onions are golden brown.
  • Combine: Add this tempering to the greens mixture along with salt, red chilli powder, and garam masala.
  • Simmer: Cook on low heat for an additional 10-15 minutes, stirring occasionally.


Serve hot with a dollop of butter and accompanied by Makki di Roti (cornmeal flatbread). This dish is a winter delicacy in North India and is enjoyed for its rustic flavors and nutritious value.

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