Punjabi Sarson Da Saag Winter Mustard Greens Makki Butter

Ingredients

• 600g young mustard leaves (sarson) — washed and roughly chopped
• 200g spinach (palak) — washed
• 100g bathua (lambs quarters — substitute with more spinach)
• 3 tbsp mustard oil
• 1 large onion — finely chopped
• 1 tbsp ginger — grated
• 6 garlic cloves — minced
• 2 green chillies — chopped
• 1 tsp red chilli powder
• 2 tbsp makki atta (corn flour) — for thickening
• Salt
• White butter (makhan) — very generous amount to serve on top

Method

1. Wash all greens thoroughly. Roughly chop.
2. Place all three greens in a heavy pot with 1/2 cup water.
3. Cover and cook on medium for 20 to 25 minutes until completely wilted and soft.
4. Cool slightly. Blend or mash coarsely — Punjabi saag keeps visible texture, not smooth puree.
5. Heat 3 tbsp mustard oil to smoking in the pot.
6. Reduce to medium. Add onion. Cook 12 minutes until very golden and caramelised.
7. Add grated ginger and minced garlic. Cook 3 minutes.
8. Add green chillies and red chilli powder. Cook 2 minutes.
9. Add the coarsely mashed greens. Stir well.
10. Sprinkle makki atta while stirring continuously for 3 minutes to thicken.
11. Simmer on low 20 to 25 minutes stirring every few minutes. Season with salt.
12. Serve topped with an extremely generous knob of white butter.