Sarson Ka Saag (Mustard Greens Curry)

1. Separate leaves of bathua from stems. Wash and drain.

2. Remove the hard stems from the bunch of mustard and spinach. Roughly chop the leaves along with the thin stems. Wash and drain the water and keep aside.

   

For Boiling

1. Add all the leaves along with stems to the pressure cooker. Add the onions, green chillies, ginger, garlic, cinnamon stick, bay leaves, salt and water.

   

2. Close the lid and pressure cook for 2 whistles. Let the steam release on its own.

3. Open the cooker and let the greens cool completely. Remove the bay leaves and cinnamon stick from the boiled leaves.

   

4. Blend the leaves with a blender till coarsely ground and keep aside for later use.

   

For Tempering

1. Chop the tomatoes and keep them aside.

   

2. Heat ghee in a heavy-bottomed deep wok or the cooker on medium heat. Add cumin and asafoetida (Hing) and let it crackle.

   

3. Add tomatoes and cook for 3-4 minutes on high flame till mushy.

   

4. Add red chilli powder, turmeric, and coriander powder. Stir and cook for 1-2 minutes.

   

5. Add makai atta and mix nicely for 3-4 minutes until oil oozes and leaves the sides of the wok.

   

   

6. Add the ground leaves and mix. Keep stirring and cook for 3-4 minutes on a high flame and then lower the flame.

   

7. Cover the wok and cook for 30-40 minutes. Stir occasionally in between so that the mix does not get burnt. Saag will start releasing ghee and leave the sides once done.

   

8. Switch off the flame and add garam masala. Cover and let it rest for a few minutes.

9. Serve hot with roti, naan, tandoori roti, paratha or makki ki roti.