Sarson da Saag (Punjabi Mustard Greens)

Ingredients

2 bunch of mustard leaves (sarson, 500 gms)
1 bunch spinach leaves (paalak, 200 gms)
2 tbsp gram flour (besan)
1 large onion, diced
2 large tomatoes, diced
2-3 green chillies, chopped
3-4 pods garlic, chopped
2" piece ginger, chopped
1 tsp cumin seeds
2 cloves
1 tsp coriander powder
A pinch of asafoetida (hing)
Salt to taste
1 tbsp ghee

 

Method

1. Wash thoroughly , clean and coarsely chop spinach and mustard leaves along with their stems. If the stems are hard, peel them to get a softer core. Don't discard whole stems as they add to flavor.
2. In a pressure cooker add salt, green chillies, mustard and spinach leaves. Boil them for 5 minutes after first whistle on low flame without any water.Switch off the flame, cool and blend in a blender to form a paste. Keep aside.
3. Now in a skillet heat ghee and add cumin seeds and cloves. When they start spluttering add onions and fry till glossy.
4. Add coriander powder now, stir and add tomatoes, garlic and ginger. Fry (stirring occasionally to avoid burning) till tomatoes are tender and start leaving oil on sides of the pan.
5. At this point add the mustard, spinach paste. Cook for 5 minutes on low flame and add besan, stirring continuously to avoid lumps.
6. Mix so as no lumps are there. Cook for another 5 minutes, stirring occasionally to avoid sticking of saag in the vessel. Serve hot.
7. Tastes best with an added spoonful of ghee while serving.