Authentic Sarson Ka Saag

Step 1 (Cleaning): Wash the Sarson, Palak, and Bathua at least 3-4 times in a large tub of water to remove all grit and sand. This is the most important step for a smooth saag.

Step 2 (Choping): Remove any thick, woody stems. Chop the leaves and tender stems finely. Finely chop the ginger and garlic.

Step 3 (Cooking): In a pressure cooker, add the chopped greens, half the ginger, half the garlic, slit green chilies, and salt. Add 1 cup of water.

Step 4 (Boiling): Pressure cook for 3-4 whistles on medium heat. If cooking in an open pot, it will take about 45-60 minutes until the greens are completely mushy.

Step 5 (Mashing): Once the steam is released, drain the excess water (save it). Use a traditional wooden masher (mathani) or a hand blender to mash the greens into a coarse paste. Do not make it too smooth; it should have some texture.

Step 6 (Adding Flour): Sprinkle Makki Atta (maize flour) over the mashed greens. Stir continuously while cooking on low heat for 10-15 minutes. This is called "ghotna" and it thickens the saag and removes the raw taste of the flour.

Step 7 (Tadka): Heat ghee in a small pan. Add the remaining ginger and garlic. Sauté until they turn golden brown. You can also add chopped onions and sauté until golden if you like.

Step 8 (Final Tempering): Add red chili powder to the hot ghee and immediately pour this tempering over the simmering saag. Stir well.

Step 9 (Serving): Serve piping hot with Makki Ki Roti, a piece of jaggery (gur), and a large dollop of fresh white butter.