Sarson Ka Saag (Indian Mustard Greens)

1. 1

   Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes.

2. 2

   Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.

3. 3

   Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan.

4. 4

   If leaves are dry, mix in 1 or 2 of tablespoons of water.

5. 5

   If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.

6. 6

   Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.

7. 7

   Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color.

8. 8

   Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato.

9. 9

   Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste.

10. 10

    If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.

* Per serving · 4 servings · Values may vary.