Sarson ka Saag is a winter staple in Northern India. Spiced greens are pureed and then served with makki roti (flatbread made with maize flour) and dollop of butter. It makes a wonderful vegetarian nutritious meal!
Wash and chop the greens and then add them to the pressure cooker. Then add the chopped onion, garlic, ginger and green chilies.
Add tomatoes and white radish. Then add the red chili powder and salt. Add 1.5 cups water and stir.
Pressure cook for 5-6 whistles (in a traditional stove top pressure cooker) on high heat until everything is soft and done.
If using the Instant Pot (like I did here), cook on high pressure for 5 mins and then let the pressure release naturally. Alternatively, you can also cook everything on a stove top for 20-25 minutes until soft.
Open the pressure cooker/instant pot and then use an immersion blender to puree the saag. If you don't have an immersion blender, wait for it cool down a bit and then puree using your regular blender.
Blend to a coarse paste. You may blend it to super fine texture using a high speed blender. I prefer it little coarse.
Transfer saag to another pot on stove top over medium-low heat. Add 2 tablespoons of maize flour to the saag and mix, this helps in thickening the saag.
Set heat to low and let the saag simmer for 20 to 25 minutes on low heat. It will thicken as it simmers.
For the final tadka, heat a small pan on medium heat. Once the pan is hot add ghee to it and then add hing and chopped garlic cloves. Saute for few seconds and then add the chopped onion and dried red chilies.
Cook until the onions and garlic turn light golden brown. Add the coriander powder and garam masala and mix.
Transfer the tadka/tempering to the saag and mix.
Serve sarson ka saag with makki roti, sliced onion, jaggery and white butter!
Make it Vegan: use oil in place of ghee.
Make it gluten-free: make sure the hing (asafetida) that you use is gluten-free. Rest of the recipe is gluten-free as it is.
Use a ratio of 2:1 for mustard greens to other greens.