Saag

A curry of cooked mustard or similar bitter greens (kale, collards, turnip greens) and spinach or similar mild greens (pak choi, chard, bok choy, beet greens). Any combination of greens works. Use more spices and peppers for hot saag or less for mild. You can eat this as a side or add paneer, cooked beef chunks, cooked chicken pieces or potatoes to make it a rounded meal on it's own.

Ingredients

• 0.5 cup Ghee
• 1 Onion, small, finely diced
• 2 Tbsp Turmeric, ground
• 1 Green Chilli, large, seeded, finely sliced
• 1 Tbsp Garlic, minced
• 1 Tbsp Ginger, minced
• 500g Mustard Greens, fresh, chopped
• 500g Spinach, fresh, chopped
• 1 Tbsp Methi Leaves (fenugreek), dried
• 1 tsp Cumin Seeds, ground
• 1 tsp Coriander, ground
• 1 tsp Salt

Method

1. Melt ghee in a large pan over medium-high heat and add the onion. Cook and stir turmeric, chilli, garlic and ginger until fragrant, about 2 minutes.
2. Stir in chopped mustard greens and spinach a little at a time, adding the tougher stems and thicker leaves first. Add your methi leaves and stir. Cook and continue stirring until greens are thoroughly wilted.
3. Stir in ground cumin, coriander, and salt. Cover, reduce heat, and simmer until greens are tender, about 10 minutes; add water as needed to keep greens moist.
4. Garnish with whole chilli and makhan (white butter).