World Flavors Cookbook

Sarson Ka Saag

Slow-cooked mustard greens with spinach and fenugreek, finished with generous ghee — the winter soul food of Punjab, eaten with makki di roti.

Cuisine: Pakistan

Ingredients

• 600g mustard leaves (sarson), chopped
• 200g spinach
• 50g fenugreek leaves
• 3 tbsp maize flour
• 1 onion, diced
• 1 tbsp ginger, grated
• 4 cloves garlic, minced
• 3 green chilies
• 4 tbsp ghee
• Salt

Instructions

1. Boil mustard, spinach, and fenugreek together until very soft (30-40 min).
2. Drain most liquid. Blend partially — keep some texture.
3. Add maize flour. Cook 10 minutes stirring.
4. In a pan, fry onion, ginger, garlic, and chilies in ghee until golden.
5. Combine with greens. Cook 10 more minutes.
6. Serve with large knob of butter and makki (cornmeal) roti.