1. Preparing the Leaves:

   • Thoroughly wash all the three types of leaves to remove excess dirt.
   • Chop them finely for quicker and better cooking. Ensure you wash before chopping, not after.

2. Cooking the Saag Base:

   • Heat a wok or pan on medium heat, add water, and bring it to a boil.
   • Add the chopped leaves and salt to taste. Muddle the mixture using a mathani (muddler) while cooking.
   • Cook for a long time, and in the meantime, prepare the thecha.

3. Preparing Thecha:

   • Add green chillies, ginger, garlic cloves, and salt to a mortar and pestle. Crush coarsely. Alternatively, use a mixer grinder to achieve a coarse texture.

4. Incorporating Thecha into Saag:

   • Add 1–2 tablespoons of prepared thecha to the saag.
   • Cook the saag uncovered for 60–90 minutes to retain its elegant taste.

5. Cooking Until Creamy:

   • Continue cooking until the water dries completely and the saag is properly cooked.
   • During this time, prepare makke di roti (cornmeal flatbread).
   • After cooking for about 1–1.5 hours, use a muddler to disintegrate the saag. Turn off the flame and add maize flour in batches, mixing thoroughly to achieve a smooth texture. Add hot water if it becomes too thick.

6. Final Cooking Stage:

   • Once the saag is creamy, turn the flame back on and cook for 5–10 minutes.
   • At this stage, you can set aside portions for later use, storing them in the fridge or freezer.

7. Preparing the Tadka:

   • Heat another pan on medium heat, add ghee, and sauté chopped onions until translucent.
   • Add garlic and ginger, and cook until onions are golden brown.
   • Add the required portion of saag, stir, and cook for 2–3 minutes.

8. Serving:

   • Serve the hot sarson ka saag with makke di roti and a dollop of white butter.
   • For added elegance, give an additional tadka of ghee and asafoetida (hing) over the saag.

Enjoy the rich and hearty flavors of this classic dish!

1. Preparing the Mooli Mixture:

   • Mix salt and grated mooli (radish) in a bowl. Let it rest for 5 minutes to release moisture.
   • Squeeze out the excess moisture and set the mooli aside to be used in the dough.

2. Making the Dough:

   • In a mixing bowl, combine maize flour, salt, squeezed mooli, and ajwain.
   • Mix well and gradually add lukewarm water to knead a soft dough.
   • Cover the dough and let it rest for 10–15 minutes.
     Tip: Since maize flour dough can be brittle and difficult to handle, consider adding ½ cup of wheat flour for easier handling.

3. Rolling the Roti:

   • After resting, knead the dough again and divide it into portions. Roll out semi-thick rotis.
   • To make the process easier, use foil paper or cling wrap to lift the roti without breaking it.
   • Dust with flour while rolling to prevent sticking.

4. Cooking the Roti:

   • Heat a tawa (griddle) and cook the roti on both sides until brown spots appear.
   • Apply a little ghee and cook again on both sides until golden.

5. Serving:

   • Serve the makke di roti hot with sarson da saag and a dollop of butter on top.

Enjoy this classic pairing for a hearty and flavorful meal!