Recipe- Popular And Well Loved Sarson Ka Saag

This winter, do your body a favor and take full advantage of the leafy greens that mother nature has to offer, such as spinach, mustard greens (sarson), methi leaves (fenugreek leaves), and bathua leaves (chenopodium album, pigweed, or Chakravarthi greens).

These winter greens are packed with essential plant compounds and micronutrients that are associated with many health benefits, immune-boosting properties, and hold varying amounts of vitamins A, B, C, and K; fiber; and minerals.

Ingredients

1 lb Mustard Leaves sarson
½ lb Spinach leaves palak
½ lb Fenugreek leaves Methi leaves
2 tablespoons Ghee
2 small Onion chopped
1 inch Ginger peeled, rinsed, and roughly diced
2 cloves Garlic peeled, rinsed, and roughly diced
2 small Tomatoes rinsed and diced
½ cup Radish peeled, rinsed, and cut into rounds
½ cup Broccoli Florets
1 big Green chili rinsed and chopped
Salt to taste
½ teaspoon Haldi (Turmeric powder)
¼ cup Water
1½ teaspoons Coriander powder
1 teaspoon Garam Masala Powder
1½ tablespoons Ghee
¼ cup Makki ka atta
3 tablespoons Ghee
½ teaspoon Jeera (cumin seeds)
2-3 – Dried whole red chilies
1 small Garlic peeled, diced
½ teaspoon Kashmiri Red chili powder
? teaspoon Hing/ Asafoetida

Method

* Pluck the spinach leaves and methi leaves from their stems and set them in a bowl. Discard the stem.

* For mustard leaves – Use a sharp knife to slice the mustard leaves off the solid middle stem and then roughly chop the leaves into smaller pieces.

* Transfer the leaves to a huge bowl. Fill it up with water and salt (the salt helps to remove any impurities).

* Stir the leaves around a bit to loosen the lingering dirt or other impurities. Allow the leaves to soak in this saltwater for 3-4 minutes. This will help in settling all the dirt at the bottom of the bowl.

* Now carefully lift all the soaked greens from the top and transfer them to a fresh, clean bowl. Discard the dirt water in which the leaves were soaked. Now wash the greens thoroughly under running tap water 3-4 times until the water runs clear.

* Transfer the clean saag onto a kitchen towel to drain off the excess water.

* Turn the Instant Pot to ‘Saute mode.’ Once it displays ‘hot,’ add ghee to the insert. Add chopped onions. Cook for 2-3 minutes until onions are soft and fragrant. Add roughly chopped ginger and garlic to the cooking onions and cook for another 2 minutes.

* Stir in tomatoes and cook until soft and tender.
Next, add rinsed broccoli florets and radish to the insert. Add salt and turmeric. Mix until combined. Add 1/4 cup of water to the saag.

* Turn the Instant Pot off. Place the lid on the Instant Pot. Set the steam release handle to the ‘sealing’ position and select ‘Manual or pressure cook button’ and cook the Sarson ka saag for 5 minutes on HIGH.

* Once the pot beeps, immediately release the pressure by turning the steam release handle to the ‘venting’ position.

* Add blanched leafy greens to the insert. Stir well to combine. Now, press the ‘Saute mode’ and turn on the Instant Pot. Adjust the temperature to the ‘low’ setting. Allow the saag to simmer for another 3-4 minutes. Stir in coriander powder, garam masala powder, and mix until combined.

* After the cooking time is over, turn off the Instant Pot.

* Using a hand blender, blend the saag into a coarse puree. Set aside.

* In a separate pan, heat 1.5 tablespoon ghee. Add Makki ka atta to the pan.

* Over medium-low heat, cook the cornflour until it’s lightly fragrant. Maintain the heat, and keep stirring frequently, or our roux may burn if left unattended. Add this cornflour roux to the saag.

* Mix until everything is well blended. Set aside.

* Heat ghee in a separate pan. Add cumin seeds and whole red chilies to it. As the cumin seeds start to crackle, stir in the chopped onion and diced garlic.

* Sauté until the onions are translucent and soft. Add Kashmiri red chili powder and mix to combine. Take the tempering off the heat and pour it over sarson ka saag. Mix until combined.

* Serve warm sarson ka saag with a dollop of homemade butter alongside Makki ki roti and ghee.

* Add the rinsed leafy greens to a pressure cooker.

* Add radish, onions, ginger, garlic, salt, and turmeric.

* Close the lid and cook the saag for 5-6 whistles (25-30 minutes in a pressure cooker without whistle).

* Once the cooking time has elapsed, allow the steam to release naturally.

* Using a hand blender, blend the saag into a coarse puree.

* Instead of a hand blender, you can use a wooden whisk (mathani) to blend the saag.

* Heat 1½ tablespoon ghee in a pan. Add Makki ka atta to the pan.

* Over medium-low heat, cook the cornflour until it’s lightly fragrant. Maintain the heat, and keep stirring frequently, or our roux may burn if left unattended.

* Add this cornmeal roux to the saag.

* Mix until well blended. Let the saag simmer on a medium-low flame.

* Heat ghee in a pan. Add cumin seeds and whole red chilies to it. As the cumin seeds start to crackle, stir in the Kashmiri red chili powder. Mix to combine.

* Take the tempering off the heat and pour it over sarson ka saag. Mix until combined.

* Warm and flavorful sarson ka saag is ready. Enjoy it with makki ki roti and some gajar shalgum ka achar.