Sarson ka saag

In a pressure cooker or a pan, combine sarson, bathua leaves, palak, mooli ke patte, white radish root, fenugreek leaves, onion, tomato, ginger, garlic, green chilies, hing, water, and salt.

If using a pressure cooker, cover it and cook for 6 to 7 minutes or more on medium-high heat. If using a pan, cover it and let the greens cook until they become tender and softened. Remember to check occasionally.

Pour the cooked greens along with the stock and maize flour into a blender. Blend until you achieve a smooth consistency.

In another deep pan or the same pressure cooker, pour the pureed greens and cook for 25-30 minutes over low heat, stirring occasionally.

In another small pan, heat oil and saute chopped onions until they turn light brown over medium-low heat.

Add the prepared saag, stir, and simmer for a couple of minutes. Stir occasionally while the saag is simmering.