Sarson Ka Saag

Quick guidance based on this recipe's ingredients and nutrition profile.
Recommended is generally suitable, Moderate means portion/frequency should be controlled, and Avoid means usually not preferred for that condition. Individual tolerance varies.

Legend: tsp = teaspoon, tbsp = tablespoon, cup = 150 ml, g = gram, pinch = the amount that you can pick between your forefinger and thumb.

1. Clean (remove hard stems) and wash sarson, bathua and palak thoroughly.
2. Roughly chop the greens.
3. Chop garlic, ginger and green chilli finely. Put all the ingredients (except the ones for tempering), along with salt and pressure cook.
4. 1 whistle on medium flame, then simmer for 3–4 minutes on low flame. Turn off the heat and allow pressure to release naturally.
5. Once cooled slightly, mash using a wooden churner until the mixture is coarse and creamy.
6. Return the saag to low heat. Sprinkle 1–2 teaspoons corn atta gradually while stirring continuously to avoid lumps.
7. Simmer for 8–10 minutes, stirring frequently, until slightly thickened.
8. In a separate vessel, heat ghee. Add hing, finely chopped onion and green chilli. Sauté until golden brown.
9. Turn off the heat and add red chilli powder.
10. Pour the hot tempering over the simmering saag.
11. Mix well and cook for 1–2 minutes.
12. Serve hot with makki roti or phulka.

• Blend lightly for a rustic texture (do not over-blend into a paste).