Sarson Ka Saag (indian Mustard Greens)

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

Ingredients

• Servings: 6
• 2 large dried hot red chili 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 seed
• 1/3 cup onion, finely chopped
• 1/2 teaspoon ginger paste
• 1 tablespoon garlic paste
• 1/2 tomato, chopped
• salt
• 1/2 teaspoon sugar, to taste
• 1/4 cup water (optional)

Recipe

• 1 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.
• 2 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.
• 3 place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan.
• 4 if leaves are dry, mix in 1 or 2 of tablespoons of water.
• 5 if leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. allow to cool.
• 6 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.
• 7 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.
• 8 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.
• 9 mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste.
• 10 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.