Sarson ka Saag is a mixed green leaves based gravy made with spices and green leafy vegetables available in winter season in Northern India. The key to this recipe is the freshness of green leaves and the magic of retaining the color and enhancing the flavors with the right amount and mix of spices.
Thoroughly wash and clean mustard and spinach leaves. If the stalks are fresh and tender use them as well. They add great flavour to the saag. Roughly chop the leaves and stalk. Boil (pressure cook) the leaves along with ginger and green chilli for 1-2 whistles. Allow the pressure to release.
Once the pressure is released, in the boiled leaves, add maize flour (makke ka atta) and further cook in the open vessel for 2-3 minutes. Allow it to cool completely.
In a separate wok, add ghee (clarified butter), asafoetida and cumin seeds. Once the seeds splutter, add onions and fry them till nice pinkish brown. Now add chopped tomatoes. Continue to cook them nicely.
Once the leave mixture is cooled completely, grind it into a coarse paste.
Add turmeric powder and red chilli powder to the ready onion-tomato tadka. Roast for 1-2 minutes and then add coarse mustard and spinach paste. Add salt and cook for 10-15 minutes till nicely done. Serve hot with makke ki roti or parantha.
If the stalks are fresh and tender use them as well. They add great flavour to the saag. I especially like using mustard leaves stalk.