To begin making the Sarson Ka Saag Recipe, we will first steam the leaves together along with a little salt until soft and yet green. For this, you can use a steamer or a pressure cooker.
Traditionally it is chopped and cooked in a pan for about one hour. But I really like the pressure cooking method, as it fastens the process and maintains the rich green colour of the greens and nutrition as well.
Place all the leaves in the pressure cooker, add a little salt and 1/4 cup of water. Cover the pressure cooker and cook until you hear one whistle. After the first whistle turn off the heat.
Release the pressure immediately. This process of releasing the pressure immediately will help keep the greens green.
Allow it to cool. Mash the saag with a masher to make it mushy. You can either puree the saag or use a masher and mish mash the greens to make it soft and mushy. The way you like to present it is purely your choice.
Heat a teaspoon of ghee in a heavy bottomed pan; add the ginger, garlic, onions and green chillies. Saute all the ingredients together on low heat until the onions are completely tender and soft and lightly browned.
Once the onions are well softened, stir in the steamed sarson ka saag, salt and makki ka atta.
Simmer the saag in the onion, ginger, garlic, green chilli mixture for 10 to 12 minutes, so that the greens get the flavours from the spices and onions. Turn off the heat, check the salt and adjust to taste accordingly. Transfer this to serving bowl..
Finally, in another small pan; heat ghee over medium heat for tempering. Add the cumin seeds, garlic and the red chillies, saute until the garlic get a roasted texture. Pour this seasoning over the sarson ka saag and serve hot. Serve the Sarson Ka Saag along with Makki Ki Roti or Kulcha with a dollop of white butter and jaggery and end it with a Masala Chaas.