Sarson Ka Saag
A hearty Punjabi winter classic of slow-simmered mustard and spinach greens finished with a sizzling ghee tempering.
Contains common allergens
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Instructions
- 1
Place the chopped mustard greens, spinach, slit green chili, and 1 cup water in a heavy pot, bring to a boil, then cover and simmer over medium-low heat for 35 to 40 minutes until the greens are completely tender.
- 2
Whisk the cornmeal into 1/4 cup cold water until smooth, then stir it into the simmered greens and cook another 10 minutes to thicken, stirring often so it does not stick to the bottom.
- 3
Using an immersion blender or traditional wooden masher, blend the mixture to a coarse, rustic puree, leaving some texture rather than making it perfectly smooth.
- 4
In a small pan, heat 3 tbsp ghee over medium heat, add the chopped onion and ginger-garlic paste, and saute for 5 to 6 minutes until deep golden and fragrant.
- 5
Pour this tempering over the greens, stir in the salt and red chili powder, and simmer everything together for a final 5 minutes.
- 6
Serve piping hot with a melting pat of butter on top, traditionally alongside makki di roti.
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