Preparing Sarson ka Saag is a lengthy but rewarding process! You start by picking the mustard leaves off the stems. Wash them and cut them a bit smaller. Add the water to the mustard leaves in a pot which you then put on the stove in order to bring it to a boil. Let it boil for five minutes.

In the meantime you can cut the tomatoes into medium pieces and then place them into a blender to make puree out of them. Place it aside for later.

When the mustard has boiled for five minutes, take it off the stove and sieve the leaves out while keeping the remaining water for later. Blend the leaves in a blender until you have a nice paste.

Now you prepare your tarka. Heat up the mustard oil in a wok or deep pan. When it is hot, add cumin seeds, ginger powder, turmeric and asafetida and stir well while they fry on medium heat. Before they burn, add the mustard paste into your pan and stir. Slowly add the cornmeal and keep on stirring. Now you need some patience and stamina because you have to keep on stirring for the next fifteen minutes, frying the paste well.

When fifteen minutes are over and your arm probably tired, add the tomato puree, some salt as well as the remaining water and stir. Yes, keep on stirring – you will achieve the best taste if you stir for another ten to fifteen minutes! Once that time is over – and before your arm falls off – take off your wok.

Enjoy the perfect Sarson ka Saag!