Sarson ka Saag (Punjabi Mustard Greens)

• 600 g Mustard greens
• 250 g Spinach
• 1 large Yellow onion
• 25 g Ginger root
• 2 pieces Green chili pepper
• 2 tsp Fine sea salt
• 1 tsp Ground turmeric
• 2 tsp Ground cumin
• 3 tbsp Ghee
• 6 cloves Garlic
• 1 ½ tsp Ground Kashmiri chili
• 1 medium Lemon

1. Rinse the mustard greens and spinach well, then roughly chop them. Peel and finely chop the onion and ginger, and finely slice the green chilli peppers. Set everything by the hob so you can work quickly.
2. Put the mustard greens, spinach, onion, ginger and green chilli peppers into a large pot with 500 ml water. Stir in the fine sea salt and ground turmeric, then bring to the boil. Reduce to a gentle simmer, cover, and cook for 45 to 55 minutes until the greens are very soft and the liquid has reduced.
3. Blend the cooked greens to a coarse purée using an immersion blender, keeping some texture rather than making it completely smooth. Stir in the ground cumin and simmer uncovered for 8 to 10 minutes, stirring often, until thick and hearty. If it catches, lower the heat and add a splash of water.
4. In a small saucepan, heat the ghee over medium heat until shimmering. Finely slice the garlic and add it to the ghee, cooking for 30 to 60 seconds until pale golden and fragrant. Stir in the ground Kashmiri chili for 10 seconds, then immediately pour the tempering over the saag.
5. Stir well and simmer for 2 minutes so the flavours meld. Squeeze in lemon juice to taste and adjust the seasoning with a little more fine sea salt if needed. Serve hot, thick and spoonable alongside flatbreads.

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