SAAG

Ingredients

For the Saag Base:
4 cups chopped mustard greens (sarson)
1 cup chopped spinach (palak)
1 small onion, chopped
4-5 cloves garlic, chopped
1 inch piece of ginger, chopped
2-3 green chilies, chopped (adjust to taste)
1/2 tsp turmeric powder
1 tsp salt (or to taste)
1.5-2 cups water
2 tbsp maize flour (makki ka atta), for thickening
For the Tempering (Tadka):
2-3 tbsp ghee or butter (more for serving)
1 medium onion, finely chopped
3-4 cloves garlic, finely chopped
2 dried red chilies (optional)
1/4 tsp asafoetida (hing) (optional)
1/2 tsp coriander powder (optional)
1/2 tsp garam masala (optional)

Instructions

Part 1: Cook the Greens Wash the greens thoroughly multiple times to remove any dirt or grit. Roughly chop the mustard greens and spinach. Combine ingredients in a large pot or pressure cooker. Add the chopped greens, onion, garlic cloves, ginger, green chilies, turmeric, salt, and water. Cook until the greens are very soft and tender. Stovetop method: Cover and simmer on low heat for 1-2 hours, stirring occasionally, until most of the water has evaporated. Pressure cooker method: Cook for 3-4 whistles on high heat, then reduce heat and cook until done (about 10-20 minutes total cook time). Allow the pressure to release naturally. Blend the cooked mixture once it has cooled slightly. Use an immersion blender or a food processor to blend into a coarse paste. The traditional texture is slightly gritty, not a fine puree like spinach soup. Thicken the saag. Return the blended greens to the pot. Stir in the maize flour and cook on low heat for 5-7 minutes, stirring continuously, until it thickens and the raw taste of the flour is gone. Part 2: Prepare the Tempering (Tadka) and Finish Heat the ghee or butter in a separate small pan over medium heat. Sauté aromatics. Add the finely chopped onion, garlic, and dried red chilies (if using). Sauté until the onions turn golden brown. Add spices. Stir in the asafoetida, coriander powder, and garam masala (if using) and cook for a minute until fragrant. Combine. Pour the hot tempering mixture over the saag in the large pot and mix well. Simmer the combined saag for another 5-10 minutes on low heat to let the flavors meld. Serve the saag hot, topped with a generous dollop of white butter or ghee. It is traditionally served with Makki di Roti (cornmeal flatbread).