Sarson Saag (Mustard Greens)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Clean and Boil the GreensThoroughly wash the mustard greens and spinach to remove any dirt or grit. In a large pot, add the greens, green chilies, an inch of ginger, and two cloves of garlic. Add water just enough to cover the greens and boil until they're wilted and soft. This should take about 20-30 minutes.
2. 2Blend the GreensAllow the boiled greens to cool slightly, then transfer them to a blender. Blend the greens until they form a thick, coarse paste. Set aside.
3. 3Prepare the MasalaHeat the ghee in a pan, add the cumin seeds and let them sizzle. Add the chopped onions and sauté until golden brown. Add the remaining ginger and garlic (finely chopped or grated) and stir until their raw aroma disappears. Then, add the chopped tomatoes, turmeric powder, and salt. Sauté the mixture until the tomatoes are fully cooked and the masala comes togeth er.
4. 4Combine the Masala and GreensAdd the blended greens to the pan with the masala. Mix well and let it simmer for 10-15 min utes. The saag should have a thick consistency.
5. 5Serve the Sarson Ka SaagYour Sarson Ka Saag is now ready to serve. It's traditionally served with Makki ki Roti (corn meal flatbread) and a dollop of fresh butter or ghee on top. Enjoy this hearty, nutritious dish as a part of a classic Punjabi meal.