I received the first lot of tender green mustard leaves from my farm and like a typical Punju , got majorly excited - for us Sarson da Saag , Makki Roti and white butter is the ultimate winter lunch treat !
This simple and rustic recipe is from Jiggs Kalra's fabulous cookbook PRASHAD. I love the recipe for its simplicity and trust me , it's so delicious . I have altered the cooking method which I have mentioned below.
1 Kg Mustard / Sarson Leaves - Wash leaves , peel stem , discarding the hard ones. Chop leaves and stems coarsely .250 Grams Spinach.
I pressure cooked the greens , half the ginger and some chilies for 4 whistles , shut the flame and allowed it too cool down. Then I pureed half the saag , mixed it with the balance saag , added 100 grams of white butter and cooked it covered 20-30 minutes.