Sarson ka Saag

If you're looking for a cozy meal to warm you up on chilly winter days, I've got just the thing for you. This dish is absolutely delicious when paired with makki ki roti and a generous scoop of fresh makhan. Give it a try and let me know what you think!

Pro tips:

• Don't throw away the stems of the greens! They actually add more delicious flavor.

• Ensure that the curry maintains a thick consistency.

• It's best not to blend the curry too much so it can have a bit of texture and flavor.

Serves 4

Ingredients

• 3 cups chopped mustard greens with stems

• 2 cups chopped spinach with stems

• 1 medium daikon radish chopped

• 1 ½ inch ginger, minced

• 4 cloves garlic

• 2 tbsp ghee

• 1 tsp cumin seeds

• ½ tsp asafetida

• tadka

  • 4 tbsp mustard oil

  • 1 tsp cumin seeds

  • 4 dried red chilies

  • 4 Thai green chilies, minced

  • 2 medium onions, diced

  • 6 garlic cloves, minced

  • 2 inches ginger, finely grated

  • 1 tomato, diced [optional]

• ¼ cup roasted makki atta [sweet corn flour]

• salt

• water

• Makhan to garnish

Directions

1. Wash the greens till the water runs clean.

2. Add to a deep pot with the daikon, minced ginger, garlic, 2 tbsp ghee, cumin seeds, asafetida, and 2 cups of water.

3. Heat over medium heat, and cover. Let this cook for 30-35 minutes, stirring occasionally.

4. Blend the greens coarsely with an immersion blender.

5. Stir in the roasted makki atta; add water to adjust the consistency- you want this to be a thick curry.

6. Reduce heat to low. Let this simmer away for 10 minutes- and start on the tadka.

7. For the tadka- heat the mustard oil in a separate pan till it shimmers.

8. Add in the cumin seeds. Once it sizzles, add in the dry red chilies and green chilies. Cook for 30 seconds.

9. Stir in the onions, garlic, and grated ginger. Add in the tomatoes, and cook until the onions become translucent.

10. Add the tadka to the saag and stir well. Taste for salt

11. Serve with Makki ki Roti or rice, and enjoy!