Step-by-Step Instructions

1. 1.Prepare the Greens

   Finely chop the fenugreek leaves, mustard greens, and spinach. Wash them thoroughly and drain any excess water.

2. 2.Boil the Saag in a Clay Pot

   Place a gas-friendly clay pot on the gas stove. Add about 1 cup of water to the pot. Then, add all the chopped greens (mustard, fenugreek, spinach) to the clay pot. Add 10-12 cloves of garlic, 5-6 green chilies, and salt to taste. Cover the pot with a lid.

3. 3.Slow Cook the Saag

   Cook the saag on low to medium heat for approximately 1.5 hours (90 minutes), stirring occasionally to ensure even cooking and prevent sticking. The saag should become very tender and soft.

4. 4.Mash the Saag

   Once the saag is thoroughly cooked and tender, use a traditional wooden masher (madani) to mash the saag directly in the clay pot. Continue mashing until the saag is well-blended and creamy. Add 2-3 tablespoons of wheat flour (atta) while mashing and continue to mash until the saag reaches a smooth, consistent, and creamy texture.

5. 5.Prepare the Tempering (Tadka)

   In a separate pan, heat 3-4 tablespoons of mustard oil. Add 3 dry red chilies and let them sizzle. Then, add chopped garlic and chopped ginger, and sauté until fragrant. Add 1 medium chopped onion and cook until it turns golden brown.

6. 6.Combine Saag and Tadka

   Pour the prepared tempering (tadka) over the mashed saag in the clay pot. Mix well to combine all the flavors. Cook for another 2-3 minutes, stirring continuously, to allow the saag to absorb the flavors of the tadka.

7. 7.Serve

   Serve the hot Sarson ka Saag with makki ki roti, a dollop of butter, sliced radish, and onion for an authentic and delicious meal.