Wash the Spinach thoroughly under running water in a colander (if not pre-washed package).
Pressure cook the Spinach for 5 minutes with 1.5 cups of water.
In a Mixer/Grinder, blend the Spinach along with the stock to make a smooth purée.
Heat oil in a large pot or skillet. Tip in the Jeera Seeds & the Chili Flakes.
Add the onion. Sauté until golden. Add the Tomatoes followed by the Ginger.
Cook over medium heat until the tomatoes are soft.
Add Salt, Turmeric, Degi Mirch Powder & the Garam Masala Powder.
Pour the puréed Spinach & the Mustard Leaves. Stir well.
Let it simmer covered for 10-15 minutes. *Use a tight fitting lid to avoid splatters.
Now goes in the Corn Meal. Stir well. Cook for another 5 minutes. (This is basically to thicken the Saag. It adds to the taste as well).
Add a tablespoon of Pure Ghee for glaze.
Transfer into a serving bowl. Add another tablespoon of Pure Ghee at the time of serving.
Serve hot with Makki Ki Roti/Tawa Roti/Tandoori Roti/ Parantha, Salad & Jaggery.
It’s absolutely blissful!
