Punjabi Mustard Greens Saag with Cornmeal and Ghee

What you need

• 750 g (1 2/3 lb) mustard greens, tough stems removed
• 250 g (9 oz) spinach
• 200 g (7 oz) bathua (lamb's quarters), or more spinach
• 4 green chilies, roughly chopped
• 5 cm (2 in) ginger, half chopped, half finely grated
• 8 cloves garlic, finely chopped
• 1 1/2 tsp salt, plus more to taste
• 3 tbsp makki ka atta (fine yellow cornmeal)
• 3 tbsp ghee, divided
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 tsp cumin seeds
• 1/2 tsp red chili powder
• 30 g (2 tbsp) unsalted butter, for serving

Method

Restated from the original video

1. 1

   Wash the mustard greens, spinach and bathua in several changes of water until the water runs clear, then chop them roughly.

2. 2

   Put the greens in a large heavy pot with the green chilies, the chopped half of the ginger, 1 tsp of the salt and 250 ml (1 cup) of water.

3. 3

   Cover and cook over medium-low heat, stirring now and then, until the stems are completely soft, 40-45 min. A pressure cooker does the same job in about 15 min.

4. 4

   Mash or pulse the greens to a coarse purée. Leave some texture rather than a smooth paste.

5. 5

   Return the pot to low heat. Sprinkle in the cornmeal a spoonful at a time, stirring after each addition so it does not form lumps.

6. 6

   Simmer, stirring often, until the saag thickens and the raw taste of the cornmeal is gone, 15-20 min. Add a splash of water if it catches.

7. 7

   Meanwhile, heat 2 tbsp of the ghee in a frying pan over medium heat. Cook the onion until golden, 6-8 min.

8. 8

   Add the garlic and grated ginger and stir for 1 min, then add the tomato and the remaining salt and cook until it breaks down, 4-5 min.

9. 9

   Stir the onion mixture into the saag and simmer together for 5 min. Taste and adjust the salt.

10. 10

    For the tempering, heat the remaining ghee in a small pan, add the cumin and let it crackle for a few seconds. Take it off the heat and stir in the chili powder.

11. 11

    Pour the tempering over the saag and serve hot with a knob of butter melting on top, with makki ki roti alongside.

Imported from maayeka.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.