Sarson da Saag: A Hearty Bowl of Sunshine! 🌞 🍳

Ingredients 🥄

1 kg Sarson (Mustard Greens), roughly chopped
250g Palak (Spinach), roughly chopped
125g Bathua (Lamb's Quarters), roughly chopped (optional, but highly recommended!)
1 large Onion, finely chopped
2-3 Green Chilies, finely chopped (adjust to your spice level!)
1 inch Ginger, grated
4-5 cloves Garlic, minced
2 tablespoons Makki ka Atta (Corn Flour)
2 tablespoons Ghee (Clarified Butter) or Vegetable Oil
1/2 teaspoon Red Chili Powder (optional)
Salt to taste
Water as needed
Dollop of White Butter (for serving, optional but heavenly!)

Instructions 📋

First things first, give your Sarson, Palak, and Bathua a good wash! Make sure to remove any dirt. Chop them roughly. 🌿
Now, in a large pot, combine the chopped greens, 1 cup of water, ginger, garlic, and green chilies. Bring it to a boil, then reduce the heat and simmer for about 45 minutes to 1 hour, or until the greens are really soft and tender. Stir occasionally to prevent sticking.
Once the greens are cooked through, use an immersion blender or a regular blender (carefully!) to blend the mixture until it's a coarse puree. Don't over-blend; we want some texture!
In a separate small bowl, mix the Makki ka Atta with a little water to form a smooth paste. This will help thicken the Saag.
Now, add the Makki ka Atta paste to the pureed greens. Stir well and simmer for another 10-15 minutes, allowing the flavors to meld and the Saag to thicken. Keep stirring!
While the Saag is simmering, prepare the tempering (Tadka). Heat the Ghee (or oil) in a small pan. Add the chopped onion and sauté until golden brown. Add red chili powder (if using) and sauté for a few seconds more. Be careful not to burn the spices!
Pour the tempering over the Saag and mix well. Simmer for another 5 minutes.
Season with salt to taste.
Serve hot with Makki di Roti (Cornbread), a dollop of white butter, and a side of jaggery. Enjoy this taste of Punjab! 😊