Sarson da Saag (ਸਰਸੋਂ ਦਾ ਸਾਗ) — Punjabi mustard greens curry finished with ghee

• 700 gMustard greens (sarson), stems trimmed
• 250 gSpinach, stems trimmed
• 150 gBathua (lamb's quarters), stems trimmed (If unavailable, increase spinach by 150 g)
• 600 mlWater
• 20 gGinger, peeled and chopped
• 18 gGarlic cloves, chopped
• 12 gGreen chilies, chopped (About 2 medium chilies)
• 180 gOnion, finely chopped
• 30 gGhee (For finishing and aroma)
• 15 mlNeutral oil (sunflower or canola) (Helps prevent ghee from browning too fast)
• 2 tspCumin seeds
• 2Dried red chili
• 1 tspTurmeric powder
• 1 tspRed chili powder (Kashmiri) (Mild heat, good color)
• 2 tspCoriander powder
• 0.5 tspGaram masala
• 30 gMakki ka atta (fine cornmeal) (About 3 tbsp; traditional thickener)
• 120 mlWater (to slurry the makki ka atta)
• 10 gSalt (About 1 3/4 tsp fine salt)
• 15 mlLemon juice (About 1 tbsp)

Instructions

1. 1

   Wash the mustard greens, spinach, and bathua thoroughly in 2–3 changes of water, then drain well. Roughly chop everything so it cooks evenly, keeping the piles separate only if your pot is small.

2. 2

   Add mustard greens, spinach, bathua, 600 ml water, ginger, garlic, and green chilies to a heavy pot. Bring to a boil over high heat, then reduce to a steady simmer, cover, and cook for 35 minutes until the mustard stems are completely tender.

3. 3

   Turn off the heat and let the greens cool for 5 minutes so blending is safer and the color stays brighter. Using an immersion blender, pulse to a coarse purée, leaving some texture; if using a countertop blender, blend in batches and return to the pot.

4. 4

   Whisk the makki ka atta with 120 ml water until perfectly smooth and lump-free. Pour the slurry into the pot while stirring continuously, then simmer uncovered for 12 minutes, stirring every 1–2 minutes to prevent sticking and to cook out the raw corn flavor.

5. 5

   Stir in turmeric, coriander powder, Kashmiri chili powder, salt, and garam masala, then simmer for 8 minutes to meld the spices. The saag should look glossy and thick enough to mound slightly on a spoon; if it becomes too thick, add 60–120 ml water and simmer 2 minutes more.

6. 6

   In a small pan, heat the oil and ghee together over medium heat until the ghee is fully melted and shimmering. Add cumin seeds and dried red chilies and cook for 30–40 seconds until fragrant, then add the chopped onion and sauté for 8–10 minutes until deep golden.

7. 7

   Pour the hot tadka into the saag and stir well, scraping any browned bits from the tadka pan into the pot for maximum flavor. Simmer for 3 minutes, then turn off the heat and stir in the lemon juice; rest the saag for 5 minutes before serving so the texture settles.