Step 1

Firstly clean and chop all the greens. Then wash or rinse the greens very well in running water.

Step 2

In a 5 litre stovetop pressure cooker or pan add all the ingredients listed under "for sarson ka saag" except for maize flour.

Step 3

Cover the pressure cook and cook for 6 to 7 minutes or more on medium-high heat.

Step 4

If cooking in a pan, then cover and let the greens cook till tender and softened. Do check occasionally.

Step 5

Pour the greens along with the stock and maize flour in a blender. Blend till smooth.

Step 6

In another deep pan or in the same cooker, pour the pureed greens.

Step 7

Simmer for a good 25 to 30 minutes on a low heat stirring at intervals.

Step 8

In another small pan, heat oil. Use any neutral oil. You can also make the tempering with ghee if you prefer.

Step 9

Add the chopped onions and saute them till light brown on medium-low heat.

Step 10

Add the prepared saag. Stir and simmer for a couple of minutes.

Step 11

Stir ocaasionally when the saag is simmering.

Step 12

Serve sarson ka saag hot with a side of some chopped onions, whole green chilies or mango pickle. Top the saag with a dollop of white butter and serve with Makki di Roti. Also serve a few jaggery cubes by the side.

Step 13

For a vegan saag, omit adding white butter or use vegan butter.

Step 14

Store the pureed and simmered saag in an airtight container for 4 to 5 days in the refrigerarot. You can also freeze it for a month.

Step 15

When ready to serve, remove the quantity you need from the refrigerator and temper it with the required amout of oil and onions.