Sarson ka Saag (Mustard Greens)

• •1 kg Fresh Mustard Greens (Sarson) (thoroughly washed, thick stems removed)
• •500 g Fresh Spinach (Palak) (thoroughly washed)
• •250 g Fresh Lamb's Quarters (Bathua) (or additional spinach if unavailable, thoroughly washed)
• •0.5 cup Garlic cloves (about 1 whole bulb, peeled)
• •0.5 cup Ginger (roughly chopped)
• •8 piece Fresh Green Chilies (adjust to taste)
• •2 cup Water (for cooking greens)
• •3 tbsp Makki ka Atta (fine Cornmeal/Corn flour)
• •1.5 tsp Salt (or to taste)
• •1 tbsp Dried Fenugreek leaves (Kasuri Methi) (optional)
• •2 tbsp Desi Ghee or Mustard Oil (for tempering)
• •0.5 cup Onion (finely chopped)
• •1 tbsp Ginger juliennes
• •1 tbsp Garlic (finely chopped)
• •1 tsp Cumin seeds (Zeera)
• •2 piece Dried whole red chilies
• •1 tsp Red chili powder (optional, for color)
• •to taste White Butter (Makhan) (for serving)

Instructions

1. 1

   Thoroughly wash all greens (mustard, spinach, and lamb's quarters) in multiple changes of water until no grit remains. Remove any thick, fibrous stems from the mustard greens, using only the tender leaves and stems. Finely chop all the washed greens.

2. 2

   In a large, heavy-bottomed pot, combine the chopped greens, peeled garlic cloves, roughly chopped ginger, and fresh green chilies. Add 2-3 cups of water. Cover the pot tightly.

3. 3

   Simmer the greens mixture on very low heat for 1.5 to 2 hours, or until the stems are completely soft and fall apart. Stir occasionally to prevent sticking. (Alternatively, use a pressure cooker/Instant Pot for 30-40 minutes after the first whistle, letting pressure release naturally).

4. 4

   Once the greens are completely cooked and soft, use a traditional wooden masher (Ghota) or a heavy ladle to vigorously mash and blend the greens into a coarse, creamy paste. Avoid making it a smooth puree; a little texture is desired. (An immersion blender can be used for a few quick pulses).

5. 5

   Gradually sprinkle the Makki ka Atta (cornmeal) into the mashed Saag while stirring constantly to prevent lumps. Add the salt and Kasuri Methi (if using). Return the pot to low heat and cook for another 10-15 minutes, stirring frequently, until the Saag thickens and the raw smell of cornmeal disappears.

6. 6

   Prepare the Tarka (tempering): In a separate small pan, heat the Desi Ghee or Mustard Oil over medium heat. Add the cumin seeds and dried whole red chilies; let them crackle for about 5 seconds.

7. 7

   Add the finely chopped onion to the pan and fry until golden brown. Then, add the finely chopped garlic and ginger juliennes, cooking until aromatic (1-2 minutes). If using, add the red chili powder and cook for about a minute to release its oil.

8. 8

   Immediately pour the sizzling Tarka over the hot Saag and mix well. Cover the pot instantly for a minute to trap the fragrant smoke and infuse the flavors.

9. 9

   Serve the Sarson ka Saag piping hot in individual bowls, topped with a generous dollop of fresh, homemade White Butter (Makhan).

Chef's Tips

• 💡For enhanced flavor, consider slow cooking the greens overnight on very low heat, as is traditionally done.
• 💡Do not over-blend the Saag; it should retain some texture and not become a smooth puree.
• 💡Serve Sarson ka Saag traditionally with Makki ki Roti (cornmeal flatbread), a side of plain yogurt (Dahi), and a small piece of Gur (unrefined jaggery).
• 💡To enhance iron absorption from the greens, serve with a squeeze of lemon or a side of Vitamin C-rich food.
• 💡The 'Dum' cooking method breaks down tough fibers, making nutrients more bioavailable and creating the dish's natural creaminess.