For the Saag
3 bunches of fresh mustard leaves or rapini
2 bunches of fresh spinach leaves
2 tablespoons ginger, chopped finely
4-5 garlic cloves, whole
3-4 green chilies
1 tablespoon makki atta
Salt to taste
For the Tadka
4 -5 tablespoons ghee
2 tablespoons ginger, chopped finely
1 tablespoon garlic, finely chopped
2-3 onions, chopped
Green chilies, according to taste
Salt (optional)
2 teaspoons red chilies powder
200 grams malai paneer, cubed
2 tablespoons white butter
Directions:
For the Saag
1. Heat 3 cups of water in a pot or a pressure cooker.
2. Wash and roughly chop all the greens. When the water comes to a boil, add the chopped greens, green chilies, ginger, and garlic. Add salt to taste and stir well. Cover and cook. Let it cook until the greens turn soft—approximately 90 minutes.
3. Add makki da atta. Stir continuously to avoid lumps.
4. To make a smooth saag smooth, use a hand blender or a traditional wooden ghotna.
For the Tadka
1. Heat three tablespoons of ghee. Add ginger, garlic, and green chili. Cook for a minute, then add the onions and sauté for 2 to 3 minutes, or until the ghee separates from the ingredients.
2. Add salt and red chili powder to taste.
3. Now, add cooked saag. Mix thoroughly. Add paneer cubes. Mix gently to avoid breaking the paneer.
4. Add two tablespoons of white butter. Stir. Cover and cook for 5 -8 minutes.
5. Serve hot with a dollop of ghee, makki di roti, radish, jaggery, and a big glass of lassi!