PUNJABI SARSON KA SAAG
Add the washed greens to a large pressure cooker. Press the green so that they fit in the cooker.
Add tomatoes, onions, ginger, garlic, radish, green chilies, salt, and water to the cooker.
Close the lid of the cooker and pressure cook for one whistle on high heat.
Remove the pressure cooker from heat and let the pressure release naturally. Once the pressure is released, open the lid of the cooker. Let the greens cool down slightly.
Transfer the cooked and cooled greens to the large jar of a blender along with the leftover water.
Blend to make a coarse paste (I like my saag a little coarse. If you like it smooth, blend the greens until smooth).
Transfer the paste to the same pressure cooker or another pan.
Dissolve makki ka atta (cornmeal or maize flour) in ½ cup water and add it to the cooker.
Add gram flour mixture, red chilli powder and asafoetida and mix well.
Cook for 5-6 minutes on medium heat.
Heat ghee in a small pan over medium heat.
Once the ghee is hot, add onions and garlic cloves (smashed) and fry till golden brown. Keep stirring while frying.
Pour the tadka over the saag and mix well. Serve hot with makke ki roti, jaggery, and white butter.
Punjabi Sarson Ka Saag is ready!