Back to 4 servings Greens 250 g mustard greens (sarson), washed, tough stems removed, roughly chopped 250 g spinach or bathua leaves, washed and roughly chopped; spinach tames the bitterness of mustard 1 small white radish (mooli), peeled and chopped, about 70 g 1 medium onion, chopped 1 medium tomato, chopped 1 inch ginger, chopped 5 cloves garlic, chopped 2 green chilies, chopped, or to taste 0.5 teaspoon red chili powder 1 teaspoon salt, or to taste 1.5 cups water, plus more as needed 2 tablespoons maize flour (makki ka atta), fine cornmeal; gram flour can substitute Tadka 2.5 tablespoons ghee 0.25 teaspoon asafoetida (hing) 3 cloves garlic, chopped 1 medium onion, chopped 2 dried red chilies 0.5 teaspoon coriander powder 0.5 teaspoon garam masala Serving 2 tablespoons white butter (makhan), for serving
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1 Step 1: Wash the greens in several changes of water, drain, and chop them. Put the greens, radish, onion, tomato, ginger, garlic, green chilies, red chili powder, salt and water into a pressure cooker.2 Step 2: Pressure cook for 2 to 3 whistles on medium-high until the greens are very soft, about 10 to 15 minutes, then let the steam release completely. Alternatively, cook covered in a heavy pot over medium-low for 30 to 40 minutes, stirring often, until very soft.3 Step 3: Let the greens cool slightly, then blend to a coarse, not smooth, texture with an immersion blender, pulsing in short bursts. Keep any leftover cooking liquid.4 Step 4: Heat 2 tablespoons of the ghee in a heavy pot over medium heat, add the asafoetida and chopped garlic, then the onion, and cook until translucent. Stir in the tomato and cook until mushy, about 5 minutes.5 Step 5: Add the blended greens with the reserved liquid and about 1/2 cup more water. Simmer on medium for 5 to 10 minutes until oil visibly separates on the surface.6 Step 6: Whisk the maize flour with the yogurt or curds if you are using them, then stir into the saag with the jaggery or grated jaggery. Bring to a quick boil, stirring constantly to avoid lumps.7 Step 7: Lower the heat, adjust with a little water if too thick, cover and simmer 5 to 10 minutes, stirring now and then, until the saag is creamy and small specks of fat float on top.8 Step 8: For the final tadka, heat the remaining 1/2 tablespoon ghee in a small pan over medium, add the dried red chilies, chopped garlic and onion, and cook until golden. Stir in the coriander powder and garam masala, then pour over the saag.9 Step 9: Serve hot with a dollop of white butter on top and makki di roti alongside.getsaucepan.com/r/4a7559c0-6460-5c7a-8b07-8e795d5507b4
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