👨‍🍳 تعليمات

1. 1

   Prepare the greens: Wash the mustard greens and spinach thoroughly multiple times to remove any grit. Roughly chop them. In a large, heavy-bottomed pot or pressure cooker, combine the chopped greens with about 1/2 cup of water and a pinch of salt. Cover and cook over medium heat for about 30-40 minutes, or until the greens are very tender and have released their liquid. If using a pressure cooker, cook for 3-4 whistles.

   ⏱️ 40 minutes
2. 2

   Blend the greens: Once the greens are tender, drain any excess water (reserve it). Using an immersion blender, food processor, or traditional 'ghotni' (a wooden churner), coarsely blend the cooked greens to a rustic, slightly chunky puree. Do not over-blend into a smooth paste; a slightly coarse texture is desired.

   ⏱️ 10 minutes
3. 3

   Prepare the tempering (Tadka): In a separate pan, heat 50g of ghee over medium heat. Add the cumin seeds and let them splutter. Add the finely chopped onions and sauté until they turn golden brown and fragrant, about 8-10 minutes. Add the minced garlic and grated ginger, sautéing for another 1-2 minutes until the raw smell disappears. Stir in the chopped green chilies.

   ⏱️ 15 minutes
4. 4

   Combine and cook: Add the turmeric powder, coriander powder, and garam masala to the tempering. Sauté for 30 seconds until fragrant. Pour this tempering mixture into the blended greens. Add the cornmeal and salt to taste. Mix everything well. If the saag is too thick, add some of the reserved cooking liquid or a little hot water to reach your desired consistency. Cook the saag on low heat, stirring occasionally, for at least 30-45 minutes, allowing the flavors to meld and the cornmeal to cook through. The saag should thicken further.

   ⏱️ 45 minutes
5. 5

   Final tempering and serving: Just before serving, heat the remaining 50g of ghee in a small pan until hot. Pour this hot ghee over the saag as a final tempering. Serve the Sarson Ka Saag hot, traditionally accompanied by Makki ki Roti. Top each serving with a generous dollop of butter or extra ghee.

   ⏱️ 5 minutes