Ingredients:
- 1 bunch (1/2 pound) spinach, washed and finely chopped
- 1 bunch (1/2 pound) mustard greens, washed and finely chopped
- 1 to 2 green chili peppers, such as jalapeños or serranos, finely chopped
- 1 teaspoon kosher salt, or more to taste
- 2 to 3 tablespoons ghee (clarified butter)
- 1 large onion, grated
- 1 tablespoon Handi ginger paste
- 1 tablespoon Handi garlic paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon Handi garam masala
- 1 tablespoon lime or lemon juice (juice of 1/2 lime or lemon)
- 1 tablespoon Bengal gram flour, chickpea flour, or corn flour
- Unsalted butter, for garnish
Method:
- In a large pot, mix the spinach, mustard greens, green chilies, and salt. Add 1 cup water, cover, bring to a boil over high heat. Lower the heat to medium-high and continue to boil, stirring occasionally, until very tender.
- Mash the greens and mix well to make a coarse paste. Alternatively, pulse several times in a food processor.
- Melt the ghee in a large skillet over medium-high heat. When hot, add the grated onion and fry, stirring occasionally until light golden.
- Lower the heat to medium, add the garlic and ginger paste, coriander, cumin, garam masala, lime juice, and flour. Continue to cook, stirring frequently until the mixture is thick and fragrant, which takes about 3 minutes.
- Add the greens to this and stir until fully blended and warmed through.
- Adjust the seasoning with salt to taste, garnish with a dollop of butter and serve with roti. Enjoy!
