Prep 10 mins
Cook 50 mins
This recipe is from the Punjab region of India. This dish of mustard greens is traditionally simmered and slow cooked over coals, along with rajma, kali ma or lentils, and served in dhabas (roadside stalls), which many say have the best food in Northern India. The dishes are served with unleavened bread of cornmeal (Makki Ki Roti) or wheat and a dollop of butter or with steamed basmati rice.
- 1 lb spinach, washed and chopped fine
- 1 lb mustard greens, washed and chopped fine
- 2 green chilies, chopped and deseeded
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, grated
- salt, to taste
- 3 tablespoons ghee
- 1 large onion, grated
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 3 tablespoons lemon juice or 3 tablespoons lime juice
- 1 tablespoon cornstarch
- Mix the greens, green chillies and salt and boil in 1 cup of water until cooked (10-15 minutes). Using a blender or food processor, puree the mix to make a course paste.
- In another pan, heat the ghee on a medium heat. When hot, add the grated onion and saute until translucent. Add the rest of the other ingredients and saute until oil separates from the onion-spice mix.
- Add the greens mix to this pan and stir till blended. Simmer for 30 minutes on low heat.