Sarsoon ka Saag

Ingredients

• 45½ bunches Sarson · mustard greens
• 22¾ bunch Palak · spinach
• 22¾ bunch Bathu/Batho saag
• 22¾ tbsp chopped ginger
• 22¾ tbsp chopped garlic
• 3-4 green chilies
• Salt to taste
• 22¾ cup water
• 22¾ cup makai ka atta · cornmeal
• For Masala Base
• 22¾ medium onion · finely chopped
• 22¾ tbsp chopped garlic
• 45½ blended tomatoes
• 22¾ tsp red chilli powder
• 11⅜ tbsp coriander powder
• Salt to taste
• For Tarka
• Green chilies · slit
• Julienned ginger
• Chopped garlic
• 2-3 tbsp ghee or butter

In a pressure cooker, add

• Bathu saag

Instructions

1. Cook the saag: in a pressure cooker, add: sarson saag; palak; bathu saag; ginger, garlic, green chilies; salt; 1 cup water.
2. Pressure cook for 20 minutes on medium flame.
3. Open the cooker and blend the cooked saag with a hand blender.
4. Add 1 cup makai ka atta gradually while stirring to avoid lumps.
5. Cook on low flame for 10 minutes until slightly thickened.
6. Set aside.
7. Prepare the masala: in a separate pan, heat oil/ghee; add chopped onion and garlic; sauté until golden brown; add blended tomatoes, red chilli powder, coriander powder, and salt; cook until the masala releases oil; add the blended saag mixture to this masala; cook on low flame for 5-7 minutes.
8. Tarka: heat ghee or butter in a small pan.
9. Add green chilies, garlic, and ginger.
10. Pour this hot tarka over the saag.
11. Serve.
12. Serve hot Sarson ka Saag with Makki ki Roti, white butter, and jaggery for the authentic Punjabi taste.