SARson ka Saag - Mustard Leaf Curry
 
Ingredients
  • 4 bunches – Sarson ka Saag/ Mustard leaves
  • 1 bunch – Palak / Spinach
  • 1 cup – Cauliflower florets
  • 4 to 6 nos – Dry Red Chillies
  • ¼ cup – Jaggery
  • Salt to taste
  • ¼ cup – Makai atta /maize flour
  • 2 tbsps – Chopped ginger
  • For tempering
  • ¼ cup – Ghee
  • 5 nos – Dry Red Chillies
Instructions
  1. Clean mustard leaves and spinach well. Chop them roughly and put that into a pressure cooker.
  2. Add cauliflower florets, jaggery, red chillies and salt and 1.25cups of water. Pressure cook this till the cooker lets out one whistle. Reduce the flame to the lowest and let it cook for an hour
  3. Let the cooker cool down. Open the lid, add maize flour and chopped ginger. Using a hand blender and blend the mixture almost smooth. Taste it for salt, spice and sweetness. The saag has to be a bit more spicy thank you like and has to be on the sweeter side. Incase its less spicy, add red chilly powder at this point.
  4. Cover the lid of the pressure cooker. Remove the whistle and put the cooker back on low flame. Cook it for an hour. Do give it a mix once in between.
  5. Saag tastes better the next day. Heat it up really well. Temper it with lots of ghee ( when i say lots, it’s loooooots) and dry red chillies.
  6. Serve it hot along with Makai ki Roti and Jaggery.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/sarson-ka-saag-mustard-leaf-curry/