Restaurant Style Sarson Ka Saag

Sort and wash the greens thoroughly to get rid of all the dirt. Finely chop all the greens separately.

Transfer the chopped greens to the pressure cooker along with half of the green chilies and enough water ( i added 3 cups of water). Pressure cook for 5-6 whistles and then simmer for 10 minutes.

Open the lid when all the pressure has been released. Add the maize flour to the cooked greens and blend well with a big ladle while still hot. If the greens are finely chopped the mixture will appear creamy after this step.

Allow the greens to simmer in the same pressure cooker without lid. Add 1/2 cup water or more if the mixture appears to be dry. Keep stirring occasionally.

In another pan , heat the ghee and add cumin seeds. Once the seeds crackle , add the chopped ginger , remaining green chilies and asafoetida and saute for 1 minute or so.

Add the chopped onions and fry until they are light brown. Now add the tomatoes and stir fry the mixture for another 1 minute.

Add the spice powders and mix them well with the onions and tomatoes. Stir fry for a while.

Add the greens which have been simmering for a while now. Blend everything very well. (Add water to adjust the required consistency of the gravy if needed).

Add salt and allow the gravy to boil and then simmer for 10 minutes. Put off the flame.

Serve the delicious Sarson ka saag piping hot with Makki Ki Roti topped with dollop of home made butter or ghee and salad (whole green chilies, radish and onions).