sarson ka saag (indian mustard greens)

Ingredients

• Servings: 6
• 2 large dried red chile peppers (optional)
• 2 bunches fresh spinach, washed and chopped
• 1 bunch mustard greens, washed and chopped
• 2 tablespoons ghee (clarified butter)
• 1/2 teaspoon cumin seeds
• 1/4 cup finely chopped onion
• 1/2 teaspoon ginger paste
• 2 teaspoons garlic paste
• 1/2 tomato, chopped
• salt to taste
• 1/2 teaspoon white sugar, or to taste
• 1/4 cup water (optional)

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. set aside.
• place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. if leaves are dry, mix in 1 or 2 of tablespoons of water. if leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. allow to cool.
• place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
• heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. if dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.