Sarson ka saag

Method

1. 1 Wash the kale and spinach thoroughly and cut them into large pieces.
2. 2 Simmer the vegetables with ginger, green chilies, and a little water for 40 minutes until very tender.
3. 3 Mash or coarsely grind the vegetable mixture, retaining some fibers for texture.
4. 4 Add cornstarch, stir well, and simmer for another 10 minutes until thickened.
5. 5 Sauté the chopped onions and garlic in butter for 4 minutes until golden brown and fragrant, then pour over the vegetables in the pot.
6. 6 Season with salt, stir well, and serve hot with cornbread.

With an appliance

• Pressure cooker 40 min

  Replace step 2: simmer vegetables with ginger and chili peppers under low pressure for 5 minutes, then quickly release the pressure; step 4 continues to simmer with the lid open for 10 minutes after sprinkling cornstarch to thicken the sauce.