A winter staple in north India – SarsonKaSaag
Ingredients
▪ 1 bunch mustard leaves/sarson
▪ ½ bunch bathua leaves
▪ ½ bunch spinach leaves/palak
▪ 1 cup chopped tender radish leaves
▪ 2-3 inches radish/mooli
▪ 1 cup fenugreek/methi leaves, chopped
▪ 2 medium sized onions, chopped
▪ 3 medium sized tomatoes, chopped
▪ 2 inch ginger, chopped
▪ 2 green chilies, chopped
▪ 7-8 garlic, chopped
▪ ½ tsp red chili powder
▪ a generous pinch or two of asafoetida
▪ 2 to 3 cups water
▪ 2 tbsp maize flour
▪ salt as required
For the tempering for 3 servings
▪ 1 medium sized onion, finely chopped
▪ 1 to 2 tbsp oil
▪ 3 bowls of cooked saag
Instructions
1. Firstly clean and chop all the greens.
2. Then wash the greens well.
3. In a pressure cooker or pan add all the ingredients listed under saag except for maize flour.
4. Cover the pressure cook and cook for 6-7 minutes or more.
5. If cooking in a pan, then cover and let the greens cook till done. do check occasionally.
6. Pour the greens along with the stock and maize flour in a blender.
7. Blend till smooth.
8. In another pan, pour the pureed greens.
9. Simmer for a good 25-30 minutes.
10. In another small pan, heat oil or ghee
11. Add the chopped onions and fry them till light brown.
12. Add the prepared saag. stir and simmer for a couple of minutes.
13. Stir ocaasionally.
14. Serve sarsonkasaag hot with some chopped onions, whole green chilies and a dollop of butter on the saag with makki di roti..