Indian Vegetables Recipes - Pureed Mustard Greens and Spinach (Sarson Ka Saag) Recipe

Ingredients

• 6 cups (1 1/2 liters) water

• 1 lb (500 g) mustard greens, washed, drained and shredded

• 10 oz (300 g) spinach leaves, washed, drained and shredded

• 2 tablespoons minced ginger

• 3-4 green chilies, slit lengthwise and deseeded

• 1 teaspoon salt

• 3 oz (90 g) butter

• 2 tablespoons fine cornmeal

• 1 teaspoon ground red pepper

• Shredded ginger or coriander leaves (cilantro), to garnish

---

Method:

1. Bring the water to a boil in a pot. Add the mustard greens, spinach, ginger, chilies and salt. Reduce the heat to low and simmer uncovered for 10 minutes until the greens are soft. Drain, then puree the greens in a blender or food processor and set aside.

2. Heat 2 tablespoons of the butter in a wok, add the cornmeal and red pepper and stir-fry for 1 minute. Add the pureed greens and the remaining butter, stirring until the greens are heated through and the butter melted. Serve hot, garnished with shredded ginger or coriander leaves.