Punjabi Sarson Da Saag Winter Mustard Greens Makki Butter

Method

1. 1

   Wash all greens thoroughly. Roughly chop.

2. 2

   Place all three greens in a heavy pot with 1/2 cup water.

3. 3

   Cover and cook on medium for 20 to 25 minutes until completely wilted and soft.

4. 4

   Cool slightly. Blend or mash coarsely — Punjabi saag keeps visible texture, not smooth puree.

5. 5

   Heat 3 tbsp mustard oil to smoking in the pot.

6. 6

   Reduce to medium. Add onion. Cook 12 minutes until very golden and caramelised.

7. 7

   Add grated ginger and minced garlic. Cook 3 minutes.

8. 8

   Add green chillies and red chilli powder. Cook 2 minutes.

9. 9

   Add the coarsely mashed greens. Stir well.

10. 10

    Sprinkle makki atta while stirring continuously for 3 minutes to thicken.

11. 11

    Simmer on low 20 to 25 minutes stirring every few minutes. Season with salt.

12. 12

    Serve topped with an extremely generous knob of white butter.