Sarson aur Palak ka Saag (Mustard Green and Spinach Curry)

This was a nice, easy vegetable curry to toss together to round out our dinner for the night. We served it with leftover dal, vindaloo, and some rice and naan.

This wasn't a spectacular curry. But it was perfectly serviceable. And gave us a nice bit of green on our plates.

Sarson aur Palak ka Saag

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 8-9 cloves garlic
• 4 fresh green Thai, serrano, finger chilies
• 2-3 Tbsp. fresh ginger (or ginger paste)
• 2 Tbsp. ghee (or oil for a vegan option)
• 1 tsp. cumin seeds
• 450g mustard greens, chopped
• 450g spinach, chopped
• 1 small (400mL) can diced tomato
• 1/2 Tbsp. coarse sea salt
• 1 tsp. Punjabi garam masala

Directions

1. Place the garlic, chilies, and ginger in a food processor and pulse to mince (or mince by hand).
2. Heat the ghee over medium heat.
3. Add the cumin seeds and sizzle for 10-20 seconds.
4. Add the garlic mixture and stir-fry for a minute or two.
5. Add the greens a handfull at a time, cooking until wilted between each addition.
6. Add the tomatoes and salt and cook until heated through (~5 minutes).
7. Stir in the garam masala and cook for another minute or two.
8. If desired use an immersion blender to purée or process in batches in a jar blender.