Step-by-Step Instructions

1. 1.Prepare the Greens

   Roughly chop the washed spinach leaves. Transfer them to a pressure cooker. Roughly chop the methi leaves, bathua, and mustard leaves, including their stems, and add them to the pressure cooker.

2. 2.Pressure Cook the Greens

   Add 1 teaspoon of salt and 1/4 cup of water to the greens in the pressure cooker. Close the lid and pressure cook for about 2 whistles. Immediately turn off the heat and carefully release the pressure using a fork to maintain the green color of the leaves.

3. 3.Prepare the Flavoring Base

   Heat 1 tablespoon of ghee in a large pan. Add the finely chopped onions and sauté until they soften. Then, add the minced garlic, minced ginger, and chopped green chilies. Sauté for a few minutes until fragrant.

4. 4.Combine and Thicken the Saag

   Add the pressure-cooked greens to the pan with the sautéed aromatics. Stir well. Add 2 tablespoons of cornmeal (makki ka atta) to help absorb excess water and thicken the saag. Add another tablespoon of ghee. Continue to cook and mash the saag with a potato masher until it becomes nice, smooth, and creamy.

5. 5.Simmer the Saag

   Allow the saag to simmer on low heat for a good half an hour, stirring occasionally, until it reaches a thick and creamy consistency.

6. 6.Prepare the Tadka

   In a separate small pan, heat 1 tablespoon of ghee. Add 1 teaspoon of cumin seeds and let them crackle on medium heat. Add 2-3 broken dry red chilies and roast them until fragrant.

7. 7.Serve the Sarson Ka Saag

   Pour the prepared tadka over the simmering saag. Stir gently to combine. Serve the Sarson Ka Saag hot with Makki ki Roti, Tawa Paratha, or your choice of bread, along with some Lachha Pyaaz.