Sarson Ka Saag

Ingredients
Saag (Mustard Leaves): 2 bunch, use only the leaves, not the midrib and stem, washed and coarsely chopped
Baby Spinach: 1 bag, 6 oz
Broccoli: 1 crown, stem removed
Garlic: 6 cloves
Water: ½ cup
Oil: 1 tablespoon
Besan (Gram Flour): 1 tablespoon
Onion and Tomato Masala*: ½ cup
Salt: to taste
Red Chili Powder: ½ teaspoon
Cherry Tomatoes: 10-15, cut in half (optional)

Steps
1. Pressure cook mustard leaves, spinach, broccoli, garlic and water for 10 minutes.
2. Let the mixture cool and coarsely ground in a food processor or mixer. (Chefs’ Note: Don’t ground to a paste. Then the mixture looks like henna.)
3. Heat oil in a pan on medium heat.
4. Add the besan and cook until golden brown.
5. Add the mixture of mustard leaves, spinach, broccoli and garlic and the Onion and Tomato Masasla to the pan.
6. Add salt and red chili powder and cook for 7-10 minutes.
7. Fold in cherry tomatoes. (Chefs’ Note: We like to add cherry tomatoes because we like our saag more tomatoey.)
8. Add butter and serve hot with besan roti and enjoy!



Chefs’ Note: The besan and oil mixture acts as a roux and binds the saag together.