Step-by-Step Instructions

1. 1.Prepare the Greens

   Take 1 kg mustard greens, 500 grams spinach, 250 grams bathua, and 250 grams fenugreek leaves. Chop them finely, wash thoroughly, and transfer to a pressure cooker.

2. 2.Add Initial Flavorings

   Add 1 tablespoon of ginger-garlic paste, 1 pinch of asafoetida, and 3-4 green chilies (adjust to your spice preference) to the greens in the pressure cooker.

3. 3.Pressure Cook the Greens

   Close the pressure cooker lid and cook the greens for 5-6 whistles until they are tender.

4. 4.Mash the Saag

   Once the pressure is released, add 2 tablespoons of cornmeal to the cooked greens. Using a wooden masher (ghotna), mash the greens thoroughly until they form a smooth consistency. Add salt to taste and mix well.

5. 5.Prepare the Tempering

   In a separate pan, heat 2 tablespoons of ghee. Add 4-5 whole dry red chilies and 1 pinch of asafoetida. Sauté for 2-5 seconds.

6. 6.Sauté Aromatics

   Add a generous amount of chopped garlic (from 1 head) to the pan and sauté until golden brown. Then, add 3-4 chopped medium onions and sauté until they are also golden brown.

7. 7.Add Dry Spices

   Stir in 2 tablespoons of ground coriander, 1/2 teaspoon of red chili powder, and 1/4 teaspoon of turmeric powder. Mix well and cook for a minute until fragrant.

8. 8.Combine Saag and Tempering

   Add the mashed saag to the tempering in the pan. Mix thoroughly and cook until the oil separates from the saag, indicating it's well combined and cooked.

9. 9.Serve Hot

   Your Sarso Ka Saag is now ready. Serve it hot, garnished with a dollop of white butter. It pairs perfectly with Makki ki Roti, green chutney, masala buttermilk, and a fresh onion and cucumber salad.