Sarson da Saag

1. 1
   prep · ~20 min

   Prep the greens and aromatics.

   1.Wash mustard greens, spinach, and bathua very well to remove any grit.

   2.Trim the thick stems from the mustard greens and roughly chop all the greens.

   3.Chop the onion, tomatoes, ginger, and garlic.

   4.Slit the green chilies.

   TIPGrit hides in leafy greens, so rinse them in several changes of water.
2. 2
   boil · ~30 min

   Cook the greens until soft.

   1.Add mustard greens, spinach, bathua, green chilies, turmeric powder, salt, and water to a large pot.

   2.Bring to a boil over medium-high heat.

   3.Lower the heat, cover loosely, and cook until the greens are very soft and wilted.

   4.Stir once or twice during cooking so the greens cook evenly.
3. 3
   mix · ~5 min

   Mash the cooked greens.

   Lightly cool the greens, then mash them with a hand masher or blend briefly for a coarse texture. Stir in the makki ka atta and mix well so it thickens the saag as it cooks.

   TIPKeep the texture slightly coarse for an authentic village-style saag.
4. 4
   simmer · ~15 min

   Slow cook the saag.

   Return the mashed greens to low heat and cook for 12 to 15 minutes, stirring often, until the cornmeal loses its raw taste and the saag turns thick and silky.

5. 5
   temper · ~10 min

   Make the ghee tempering.

   1.Heat ghee in a pan over medium heat.

   2.Add the chopped onion and cook until light golden.

   3.Add ginger and garlic, then sauté until fragrant.

   4.Add tomato and cook until soft and jammy.

   5.Add red chili powder and mix for a few seconds.

   TIPKeep the heat medium once the chili powder goes in so it colors the ghee without burning.
6. 6
   assemble · ~5 min

   Combine the tempering with the saag.

   Pour the hot onion-tomato tempering into the simmering saag and mix well. Cook for 5 more minutes so the flavors come together.

7. 7
   serve

   Serve the sarson da saag hot.

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