Charishmas Sarson Da Saag Food

SARSON KA SAAG

Steps:

• Wash and chop the greens and then add them to the pressure cooker. Then add the chopped onion, garlic, ginger and green chilies.
• Add tomatoes and white radish. Then add the red chili powder and salt. Add 1.5 cups water and stir.
• Pressure cook for 5-6 whistles (in a traditional stove top pressure cooker) on high heat until everything is soft and done.If using the Instant Pot (like I did here), cook on high pressure for 5 mins and then let the pressure release naturally. Alternatively, you can also cook everything on a stove top for 20-25 minutes until soft.
• Open the pressure cooker/instant pot and then use an immersion blender to puree the saag. If you don't have an immersion blender, wait for it cool down a bit and then puree using your regular blender.
• Blend to a coarse paste. You may blend it to super fine texture using a high speed blender. I prefer it little coarse.
• Transfer saag to another pot on stove top over medium-low heat. Add 2 tablespoons of maize flour to the saag and mix, this helps in thickening the saag.
• Set heat to low and let the saag simmer for 20 to 25 minutes on low heat. It will thicken as it simmers.
• For the final tadka, heat a small pan on medium heat. Once the pan is hot add ghee to it and then add hing and chopped garlic cloves. Saute for few seconds and then add the chopped onion and dried red chilies.
• Cook until the onions and garlic turn light golden brown. Add the coriander powder and garam masala and mix.
• Transfer the tadka/tempering to the saag and mix.
• Serve sarson ka saag with makki roti, sliced onion, jaggery and white butter!

CHARISHMA'S SARSON DA SAAG

Steps:

• 1. Boil 2 bunches of mustard greens (saag leaves) with about 1 to 1 1/2 teaspoons of baking soda in a pot.
• Drain the boiled water once it comes to a boil.
• Wash under running water.
• Allow to cool on a plate.
• Once it cools it can be wrapped in a clingfilm and stored in the freezer until required.
• The next morning when you want to prepare the saag, before hand take out 1 bunch of the frozen saag leaves.
• Allow to defrost for 15 to 20 minutes. If needed, you can warm it in the microwave as well.
• Then put the defrosted saag leaves in a mixer and add little water and process it until smooth. Keep aside.
• Now you have to prepare the gravy for the saag.
• To do so, chop 4 to 5 medium-sized onions, lengthwise and keep ready.
• Heat mustard oil in a wok.
• Add the sliced onions and stir-fry until translucent and lightly browned.
• Now add three medium-sized tomatoes which have been chopped in cubes.
• Cook on medium flame until softened.
• Then process it once it has cooled down in the mixer until smooth.
• Now you have to prepare the seasoning.
• For this, heat 1 tablespoon of mustard oil in a pan.
• Add 1/2 teaspoons of black mustard seeds, finely chopped ginger, garlic and green chillies. Allow to sizzle.
• Heat 1 tablespoon of oil in a wok.
• Add the processed saag (mustard greens) mixture and stir-fry for a few minutes.
• Fold in the onion-tomato paste mixture and stir-fry for a few minutes.
• Add the prepared seasoning and mix well.
• Fold in the turmeric powder and salt to taste.
• Mix well and cook for a few minutes.
• Garnish with finely chopped coriander leaves and serve hot with paratha or roti or naan or makai ki roti (corn roti).