Ingredients:
- 500 grams sarson (mustard greens)
- 250 grams palak (spinach)
- 2-3 green chillies, chopped
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- 1 inch piece of ginger, chopped
- 1-2 tomatoes, chopped
- 2 tablespoons makki ka atta (cornmeal)
- 1 tablespoon ghee (clarified butter)
- Salt, to taste
Instructions:
Clean the mustard greens and spinach leaves thoroughly. Chop them roughly and set aside.
In a pressure cooker, add the chopped greens, green chillies, onion, garlic, and ginger. Add enough water to cover the greens.
Pressure cook for 4-5 whistles on medium heat. Once cooked, let the pressure release naturally.
Open the pressure cooker and use a hand blender or a masher to mash the cooked greens until it forms a smooth paste. Set aside.
In a separate pan, heat ghee and add chopped tomatoes. Cook until the tomatoes are soft and mushy.
Add the cooked greens paste to the pan and mix well. Add salt to taste.
Add the makki ka atta to the pan and mix well. Let it cook for 10-15 minutes on low heat, stirring occasionally.
Once the saag has thickened, turn off the heat and serve hot with a dollop of ghee on top.
Enjoy your homely delight from the heart of Punjab! This dish is usually served with makki ki roti (cornmeal flatbread) and a side of pickle or yogurt.
Pro Tips :
Use fresh greens: Use fresh mustard greens and spinach for the best flavor and nutrition.
Clean the greens properly: Wash the greens thoroughly and remove the hard stems before cooking.
Blanch the greens: Blanch the greens in boiling water for a few minutes to remove the bitterness and retain the color.
Use a pressure cooker: Cook the greens in a pressure cooker to save time and ensure that they are fully cooked and tender.
Use a hand blender: Use a hand blender or immersion blender to puree the cooked greens to a smooth consistency. This will make the saag creamy and flavorful.
Add ginger and garlic: Add finely chopped ginger and garlic to the saag while cooking for added flavor and health benefits.
Use ghee: Cook the saag in ghee to enhance the flavor and make it richer and more nutritious.
Temper with spices: Temper the saag with a mixture of cumin seeds, garlic, and red chili powder to add depth and complexity to the dish.
Serve with Makki di Roti: Serve the saag with a side of Makki di Roti, a Punjabi flatbread made from corn flour. The combination of the two dishes is a classic Punjabi delicacy.