SARSON KA SAAG CURRY

Preparation Method :

• Wash saron, chop the leaves. Peel the thick stems and chop them also.
• Wash spinach and leafy greens well, roughly chop.  Peel and cut turnip or radish and chop leaves also.
• Place sarson stem, spinach, leafy greens, turnip, radish, garlic, ginger, green chillies, salt in a pressure cooker. Do not add water as saag leaves water.
• Cover and give 3 whistles. Remove from heat. Cool slightly and open the lid by putting water on the cooker to drop the pressure of the cooker. Cool.
• Grind the saag to a coarse paste. Keep aside.
• Heat ghee in a pan or kadhai. Add cumin seeds. Stir in onion and cook till light brown. Add ginger and chilli and stir for a few seconds.  
• Add tomatoes, cook till soft and ghee separates. Add coriander powder, stir and add the saag. Cook on low heat, add gur and makki ka atta. Stir for about 5 minutes till thick. Serve hot topped with butter.