Sarson ka Saag from the kitchen of Neera Sahany

To serve 10

Ingredients

1kg Sarson ka saag.
250gms Palak saag
125gms Bathua saag
50 gms Soye saag.
1tblsp Cut roughly ginger
1 tblsp Cut green chillies
2 tblsp Ghee
1 tblsp heaped Makka Atta.
1 tblsp level tblsp Wheat flour.
1/2. Tsp red Chili pwd.
Salt to taste
Water 1 cup +1/2 cup + extra if needed

Method.
1. Wash each saag separately after cleaning. (Advisable to put the saag in a big vessel with water for 5 minutes for the impurities to settle down…take it out and once again wash it a couple of times in running water to make sure that it is completely clean).

2. In Sarson saag the back stalks may sometime be very thick so one must peel them just a bit from there.

3. Sometime you may have to just take it out till it snaps.
Palak u must keep the stalks just the edges u may take off.

4. Bathua just take the leaves off the stalk . In the edge of leaves it will form a bunch which is very soft …snap the bunch and keep it …remove the stick off the bunch and throw them and add the soft leaves to the saag.

5. Cut all the saag as fine as you can.

6. Put in pressure cooker with a cup of water and salt and cook for half hour. The salt helps the saag become softer n breaks it down.

7. Once cooked let it rest till cool then add one table spoon heaped of Makka Atta n 1 level tablespoon of Wheat flour.

8. Put in Mixi and grind not too smooth but a bit grainy.

9. Put it back in pressure cooker add 1/2 cup water if thick and you feel it needs it.

10. Cook for another half hour. After a boil put it on slow fire.

11. Take a pan heat two tablespoons of ghee heat add cut ginger Ginger …it should become slightly brown then add green chillies and fry.

12. Lastly take the pan off the fire add 1/2 tsp Red chili pwd put it back on fire for a second making sure chilli does not burn just leaves its beautiful red color.
Add the baghaar to Saag and serve.

Serve with Makki ki Roti..fresh butter and Gud

Note: If you want to freeze your saag advisable to put the saag in small containers and freeze…better to do it before adding the baghaar…as and when you need to eat…remove the packet from the freezer thaw it and give the baghaar.