Steps to Prepare Favorite Indian authentic mustard saag (leaves of mustard)#post 41

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We hope you got benefit from reading it, now let's go back to indian authentic mustard saag (leaves of mustard)#post 41 recipe. You can cook indian authentic mustard saag (leaves of mustard)#post 41 using 8 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Indian authentic mustard saag (leaves of mustard)#post 41:

1. Use 1 bunch of Mustard leaves.
2. Get 1 inch of Ginger piece.
3. Get 4-5 of Green chillies.
4. Prepare 2 tbsp of Jaggery sugar powder.
5. Prepare 2 of Onion.
6. Take 3-4 tbsp of Corn flour.
7. You need 3-4 tbsp of Clarified butter/desi ghee.
8. Get 1 tbsp of Butter fo' garnishing.

Instructions to make Indian authentic mustard saag (leaves of mustard)#post 41:

1. Firstly cut then wash the mustard leaves 3-4 time by dipping in plenty of water as it contains a lot of dust in it.
2. Chop roughly 3/4inch ginger and green chilles.
3. Take a pressure cooker and put chopped mustard leaves immediately after wash along with ginger and green chillies in it..add salt, jaggery sugar and close the lid of pressure cooker..put the pressure cooker on flame and cook fo' at least 30 minutes on full flame till 8-10 whistles.. Flame off.. Let to release the steam automatically out of pressure cooker as cooking process continous inside the pressure cooker even after switching of the flame.
4. Open the lid of pressure cooker and stir the saag properly..check how much the saag reduce and also check the water level (moisture) and add 2cups of water.. Close the lid again and cook fo' 30 -35 minutes more on"sim"flame..after 30 minutes switch off the flame and open the pressure cooker as firstly.
5. Blend the cooked mustard leaves (saag)with the help of a electric or traditional hand blender..u can make this process in mixture blender then u have to cool down the saag completely (as the hot saag can come out of jar during blending due to very hot steam present in the saag).
6. After blending add a laddle full of dry corn(maize) flour in it slowly slowly while stirring very well as no lumps should be formed..hot water can be added at this stage according to the consistency of saag.. It should be thick (n't runny or pouring)..let it to simmer fo' about 15-20 minutes at very low heat by covering the lid (be careful, this time u have n't to pressure cook the saag, simply cover with lid as at this stage too much hot bubbles of saag can came out of lid.
7. Care fully stirring the saag in bubbling process..heat off.
8. Yo'r indian authentic mustard leaves saag is ready now.
9. Tadka_chop onion and 1/4 inch of ginger in fine brunoise dice.
10. Heat clarified butter/ghee in a pan and stir fry first chopped ginger then after 1 minute add chopped onion and stir fry till golden brown in colour.. Add tadka in saag and give a good mix.
11. Take a serving bowl,add saag in it and garnish with a big spoon of chilled butter.
12. Serve hot with corn(maize) flour chapatti and "Ginger,green chilli pickle".

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