Sarson Ka Saag

Ingredients

• 4 cups fresh spinach, packed
• 2 cups fresh mustard greens, packed
• 1 whole onion, medium
• 4 whole garlic cloves
• 3 tablespoons ghee or butter
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Chop the spinach and mustard greens roughly into 2-inch pieces, as if tearing lettuce for a salad, and place in a large bowl.

2. 2

   Dice the onion into 1/4-inch cubes by first cutting it in half from root to tip, laying the flat side down, then slicing across and lengthwise into small pieces.

3. 3

   Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

4. 4

   Heat the ghee in a large skillet over medium heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Add the diced onion and stir once every 30 seconds until the edges turn light golden, about 4 minutes, so the onion softens and releases its sweetness.

6. 6

   Add the minced garlic and stir constantly for 30 seconds until the mixture smells strongly fragrant and the garlic is no longer raw.

7. 7

   Add the spinach and mustard greens in handfuls, stirring after each handful until it wilts into the pan before adding more, about 3 minutes total.

8. 8

   Reduce heat to medium-low and simmer, stirring every 1 minute, until the greens are completely tender and the mixture looks dark and creamy, about 8 minutes.

9. 9

   Taste the curry and stir in a pinch of salt and pepper, adjusting until the flavor is savory and balanced to your preference.

10. 10

    Spoon the curry into bowls and serve immediately while hot.

Tools you’ll need

• large skillet (12-inch preferred)
• cutting board
• chef's knife
• wooden spoon or spatula
• large bowl

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