Sarson ka Saag

 :

500 grams mustard greens (sarson)
250 grams spinach leaves
130 grams bathua leaves (optional)
2 green chilies, chopped
1 inch ginger, grated
4 cloves garlic, minced
1 onion, finely chopped
2 tomatoes, chopped
30 gramss ghee or clarified butter
6 grams cumin seeds
5 grams turmeric powder
5 grams red chili powder (adjust to taste)
15 grams Salt
15 grams maize flour (makki ka atta) for thickening (optional)

 Instructions:

1. **Cleaning and Chopping Greens:**
   Clean the mustard greens, spinach, and bathua leaves thoroughly. Remove tough stems.
   Chop the greens finely.

2. **Cooking Greens:**
   In a large pot, boil the chopped greens with a pinch of salt until they are tender. Drain the water and let the greens cool.

3. **Mashing Greens:**
   Use a blender or a traditional "saag masher" to mash the cooked greens into a coarse paste.

4. **Tempering:**
   In a pan, heat ghee. Add cumin seeds and let them splutter.
   Add chopped onions, green chilies, ginger, and garlic. Sauté until the onions are golden brown.

5. **Adding Tomatoes and Spices:**
   Add chopped tomatoes and cook until they are soft.
   Add turmeric powder, red chili powder, and salt. Cook the masala until the ghee separates.

6. **Adding Mashed Greens:**
   Add the mashed greens to the masala and mix well.
   If the saag is too thin, you can add maize flour mixed with water to thicken it. Cook for an additional 1015 minutes.

7. **Simmering:**
   Let the saag simmer on low heat for about 30-40 minutes. This slow-cooking enhances the flavors.

8. **Serve:**
   Serve hot Sarson ka Saag with makki di roti, a dollop of butter, and jaggery.

Enjoy the authentic taste of Sarson ka Saag! Adjust the spices and consistency according to your preference.