1 tsp salt
for tempering: 1 tbsp ghee, 1 tsp jeera seeds, 3 whole dried red chillies (optional), ½ tsp hing, 4 cloves garlic, finely chopped, 1 medium onion, finely chopped, salt to taste
500g mustard leaves (sarson)
250g spinach leaves
250g bathua (chenopodium leaves)
7-8 cloves garlic, roughly chopped
1" piece of ginger, roughly chopped
5-6 green chillies, roughly chopped (optional)
¾ cup water
¼ cup makki ka atta
To make saag, take all the greens (mustard leaves, spinach & bathua clean them well), chopped ginger, garlic, green chilies, and salt, in a pressure cooker. Add water and cover it with a lid.
Cook on medium heat for 2 whistles and let the pressure go down by itself.
Once the pressure is released open the lid. Now blend( preferably with a hand blender) to get a coarse texture puree.
Now add makki ka atta and mix well with a spatula.
Simmer again for 5 minutes or until the saag thickens.
To make the tempering, heat the ghee in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
Add dried red chilli and saute for 30 seconds or until they start to darken.
Add hing and immediately add the garlic and saute for 40-50 seconds or until the raw smell of garlic goes away.
Add onion and sprinkle some salt (just enough for onions because we already added salt in the saag while pressure cooking). Cook until onions turn light brown and soft.
Add this mixture into the prepared saag and mix well. Cook for another 2 minutes. Serve hot!