← Nouns Cooking · Indian

Ingredients

• 500 g Mustard greens (sarson ka saag leaves), thick stalks removed, washed and chopped
• 250 g spinach (or bathua), chopped
• 1 Onion, chopped
• 4 cloves Garlic
• 3 cm piece Ginger, chopped
• 2 Green chilli
• 1 tsp salt, or to taste
• 300 ml Water
• 2 tbsp fine cornmeal (makki ka atta)
• 3 tbsp Ghee
• 1 pinch Asafoetida (hing) (optional)
• 4 cloves Garlic, finely chopped
• 2 cm piece Ginger, finely chopped
• 2 dried red chillies
• 1 Onion, finely chopped
• 1 tbsp butter, to serve (optional)

Method

1. Put the mustard greens, spinach, chopped onion, garlic, ginger, green chillies, salt and water in a large pot. Cover and cook over medium heat for 25–30 min, stirring now and then, until the greens are completely soft.
2. Cool slightly, then blend in short bursts or mash with a wooden churner to a slightly textured purée, not baby-food smooth.
3. Return it to the pot, sprinkle in the cornmeal and stir well. Simmer on low for 10 min, stirring often, until thick and the cornmeal no longer tastes raw.
4. For the tadka, heat the ghee in a small pan over medium heat. Add the asafoetida, garlic, ginger and dried chillies and fry for 1 minute, then add the onion and cook for 5–6 min until golden.
5. Pour the tadka into the saag, stir and simmer for 2 min. Taste for salt and serve topped with a little butter, with makki ki roti or any flatbread.

Tips

• Mustard greens on their own can be bitter; the spinach or bathua softens them. A handful of turnip leaves is a traditional addition.
• Most asafoetida contains wheat, so leave it out or use a gluten-free brand.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Cook With Manali