If you have visited an Indian Punjabi restaurant you must have eaten this dishÂ Â It is made with mainly mustard greens and spinach, and optionally lamb’s quarters leaves, radish leaves, fenugreek leaves.
If you want toÂ search for how it is made traditionally please search for “Sarson ki saag”. It is an elaborate and time taking, overcooked preparation. But I prefer to make it quick and healthy and tasty at the same timeÂ
Here is how you make it.
Take 1:2 ratio of mustard greens and spinach leaves. Steam cook both separately as mustard greens take time to cook and spinach is quick to cook. Blend it along with salt, coconut oil, steamed/roasted garlic, ginger with just enough hot water to assist in blending. Serve hot with corn flour tortillas or rice.
The traditional recipe asks for a teaspoon of cornflour cooked in some water and added to the curry to thicken it. But this is optional.