How to make Sarson Ka Saag (mustard leaves)

Ingredients:

• 1 Onion, finely chopped
• 1tsp Salt
• 1/2 tsp Haldi powder
• 1/2 cup Ghee or Mustard oil
• 1/2 cup Water
• 1/4 tsp Asafoetida
• 1 tsp Ginger, crushed
• 1 tsp Red Chilli powder
• 1 tbsp Corn flour
• 1tsp Garlic, crushed
• 2 bunches of fresh mustard leaves
• 1bunch fresh Spinach leaves
• 4 green Chillies
• 1/2 tsp Garam masala (to garnish)
• 1 green Chilli, finely chopped (to garnish)

 Method:

1. Place the mustard and spinach leaves with the water into a deep sauce pan and bring to the boil. Then cover and allow it to cook for 20 minutes until the leaves are tender.
2. Using a hand blender, blend the cooked leaves into a smooth paste.
3. Heat the ghee or oil into a sauce pan and fry the onion on medium heat until golden brown.
4. Add the remaining ingredients, and if needed, add some water as well. Constantly stir for 10 minutes.
5. Incorporate the mustard leaves and spinach puree and continue stirring for 15 minutes on a low heat.
6. Cover and simmer for 10 minutes.
7. Garnish with garam masala and a finely chopped green chilli.
8. Best served with either maize chapati or plain chapati.