Every season has a story. Winters in North India have a large variety of vegetables, greens, revari, til, gur, and ladoos. Sarson ka saag is available onkly during the winter months. It has its benefits: not only is it rich in iron, it is delicious too!
Wash and chop the greens (sarson, palak, methi, and bathua leaves). Pressure cook the chopped greens and diced turnip (shalgam) with a cup of water and salt for 10 to 15 minutes on a medium to low flame.
Open the pressure cooker and let the saag cool. Using a hand blender, grind coarsely.
Add 2 tsp makki ka atta to the greens; it helps the saag to thicken. On a low flame, let the saag simmer for 10 to 15 minutes.
For the tadka, heat pure/ desi ghee in a kadai or heavy-bottomed pan. Add heeng, garlic, ginger, and green chillies. Add the chopped onion and let it brown. Adjust the salt to taste.
Pour the saag into the tadka pan; let it simmer on a low heat for 10 minutes.
Refrigerate leftovers
Traditionally sarson da saag is pounded to a paste with a wooden mathni, while it is still being cooked.This process takes time but the result is delicious. To save time, a hand blender or grinder can be used to make the green puree but grind it coarsely.
Best served with makki ki roti, white butter, and jaggery.
