Mustard greens slow-cooked with spinach and spices into a thick, deeply savoury puree, the winter classic of Punjab, traditionally eaten with makki ki roti and a knob of white butter.
Boil the greens
Put the mustard greens, spinach, bathua, green chillies, ginger and water into a large pot and bring to a boil.
2 minSimmer until soft
Cover and simmer the greens until completely soft and wilted down.
Blend the saag
Sprinkle in the maize flour, then blend the greens roughly with an immersion blender or in a food processor, keeping some texture.
Fry onion, garlic and tomato
Heat the ghee in a separate pan, add the chopped onion and garlic, and fry until golden, then add the tomatoes and cook until soft.
8 minCombine and simmer
Pour the blended greens into the pan with the onion-tomato base, season with salt, and simmer together until thick.
15 minServe
Spoon the saag into a bowl, top with a knob of white butter, and serve hot with makki ki roti.
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