I confess, I started out with the intention of making good ol sarson ka saag, but could not make it the traditional way since I was out of some of the ingredients for the recipe. Well, time, tides and fresh greens wait for no one, so I ended up using some berbere spice blend I had on hand. The net result: G & I preferred this version way way more than the traditional one, I simply had to put this recipe down on paper before it slipped away. —Panfusine
curly mustard greens
berbere spice blend
green chiles, broken into pieces
medium sized onion, diced coarsely
fresh ginger root, minced
Ghee or olive oil
sour cream or Labneh
Salt to taste
In This Recipe
Remove the central rib from the mustard leaves and trim the stalks off the spinach. Rinse thoroughly to get rid of any grit and shake to dry. In a large pan add about 1/2 inch of water and add the greens. Allow to wilt thoroughly on low heat. Transfer just the leaves along with the green chile and blend into a smooth paste, taking care to add just enough water need to blend. Set aside.
Chop the garlic & ginger coarsely and blend them into a smooth paste. transfer the ginger/garlic into a small dish and add the diced onions to the blender and grind it to a smooth paste as well.
Heat the Ghee/ Oil and add the ginger / garlic paste. Fry on medium - low heat until the mix turns a golden brown. add the onion paste and fry until the raw smell disappears.
Add the berbere spice blend, stir for a minute to let the spices 'bloom' before adding the mashed Greens and salt. , Add the optional turmeric if you wish (I find that the turmeric helps the greens retain a bright color). Cover and allow to simmer for about 10 minutes until the greens have thickened up and most of the water has evaporated.
Stir in the Sour cream until its mixed completely into the greens and transfer to a serving dish. Serve alongside flatbreads such as Lavash or roti.