Sarson ka saag.

Preparation time: 1 ½ hr.

Level: Medium

Ingredients for saag:

 •1 bunch sarson leaves

 •½ bunch bathua leaves

 •½ bunch spinach leaves

 •1 cup chopped white radish leaves

 •1 inches white radish

 •4 medium sized onions coarsely chopped

 •3 medium sized tomatoes coarsely chopped preferably fully ripped

 •3 inch ginger finely sliced or grated

 •2 green chilies finely chopped

 •8-12 garlic finely chopped or grated

 •1 tsp red chili powder

 •½ asafoetida

 •Approximately 3 cups water

 •2 ½ tbsp maize flour

 •salt as required

For tempering:

·         1 big onion finely chopped

·         1 to 2 tbsp oil/ghee

·         Cooked saag

·         2 green chilies

·         1 tbsp grated ginger

·         2 tsp coriander powder

·         2 tsp cumin powder

·         1 tsp garam masala powder

·         Juice of 1/2 a lemon

 

o Chop and clean all the greens thoroughly .Discard the lower ends of mustard stem. Make sure you only pick tender stems in the mustard bunch.

o Add all the below listed ingredients to the pressure cooker.

o Sarson leaves, bathua leaves, spinach leaves, radish leaves, radish, onion, tomatoes, ginger, garlic, green chilies, red chilly powder, asafoetida, salt.

o Add 2-3 cups of water to the above mentioned mix and pressure cook it for 1 ½ hr.

o Once the content cools down drain excess water and keep aside. Add maize flour to greens and blend it well.

o Use a deep pan for rest of the procedure.

o Add all the other ingredients listed in tempering section other than onion and garam masala. Once it starts spluttering add finely chopped onion and garam masala. Fry till the oil separates from the masala.

o Now add the green mix to the tadka. If the consistency is too thick add some water (excess water that's reserved) to the mix.

o Simmer and cook for 40 minutes. Squeeze some lemon juice towards the end.

o Garnish sarson ka saag with a dollop of butter and serve with parathas .