Sarson da saag

Method

1. 1 Cook mustard greens with spinach, ginger, and green chilies for 60 minutes until the leaves are tender.
2. 2 Instead of using a blender, crush the leaves with a wooden pestle in a pot for 15 minutes.
3. 3 Using a pestle and pestle results in a slightly rough texture; using a grinder makes it too smooth and loses its distinctive character.
4. 4 Sprinkle in cornstarch and simmer for another 20 minutes until the sauce thickens.
5. 5 Cornstarch both thickens the sauce and balances the bitterness of the mustard greens; without it, the dish would be excessively bitter.
6. 6 Sauté onions with garlic and dried chilies in ghee butter, then pour over the saag.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 1: cook under high pressure for 22 minutes, then release the pressure naturally, then mash and simmer until thickened as usual.