Egg and Sarson Saag

Ingredients

• 4 eggs, boiled and peeled
• 500 g mustard greens (sarson), washed and chopped
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies, chopped
• 1/2 tsp red chilli powder
• 1/2 tsp salt
• 3 tbsp oil or ghee
• 1 tbsp butter
• 1 tsp garlic, sliced (for tadka)
• 1/2 tsp cumin seeds

Method

1. Boil the mustard greens in 1 cup of water for 15 minutes until soft, then mash roughly with a wooden spoon.
2. Heat oil in a pan and fry the onion, then add ginger-garlic paste, tomatoes, chillies and spices. Cook 5 minutes.
3. Add the mashed greens and cook together for 8 minutes, stirring often.
4. In a small pan, heat ghee and fry the garlic and cumin seeds until golden, then pour over the saag.
5. Top with halved boiled eggs and a knob of butter. Serve hot with makki ki roti or plain roti.