Time to cook
A classic Punjabi dish made with mustard greens, spinach, and other greens, cooked and tempered with spices and ghee.
Red Chilli Powder
Clean and chop all the greens. Then wash or rinse them thoroughly in running water.
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.