Saarson ka Saag by By Chef Harpal Singh Sokhi
Ingredients
4 bunches fresh mustard leaves (sarson ka saag), chopped
2 bunches spinach leaves, chopped
1 bunch pig weed (Bathua) leaves, chopped
2 tbsps maize flour (makai ka atta)
2-3 green chillies, chopped
For the tempering:
3-4 tbsps pure ghee
1 inch ginger, chopped
8-10 cloves garlic, chopped
2-3 green chillies, chopped
1 large onion, chopped
Salt to taste
2 tomatoes, chopped
1 tbsp butter
Preparation
In a pressure cooker, add mustard leaves, spinach, batua leaves, green chillies, and little water, and cook it for 40 minutes on a medium flame. Once done, open the lid, add maize flour and mix well and keep aside.
For the tempering:
Heat ghee in a non-stick pan, add chopped green chillies, ginger, garlic and saute well.
Add the onions and sauté until translucent. Add tomatoes and salt, and saute until the tomatoes are mashed. Transfer the saag from the pan. Cook for some more time.
Transfer into a serving bowl, garnish with a dollop of white butter and serve hot with paratha, jaggery and raddish pickle.
