This is probably one of my favorite Indian dishes, it is super versatile and crazy easy and quick to make! It’s a great way to get a lot of greens in and its packed with micronutrients!
There are a lot of ways to make this and like with lots of Indian dishes there really are no rules, but there is 1 rule in this case: DO NOT USE A LID AT ANY POINT IN THE RECIPES!!! The short version why that is is because we want to keep that vibrant green color and if we use a lid it will look muddier.
This is made with mustard leaves and they have a bitterness to them that works really well with this dish. If you not a fan of them or if it hard to find (here in Denmark it can be really hard to find), you could substitute them with the same amount of spinach.
This is also kind of a basic saag and you could use this and add other veggies, potatoes, tofu, mock meat and so on.
- 3 big handful mustard leaves (around 250g / 0.55 pounds)
- 3 big handfuls spinach (around 250g / 0.55 pounds)
- 1 green chili, cut of the top
- 1 tbsp oil
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 1 bay leave
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- ½ tbsp grated fresh ginger
- 2 medium tomatoes, chopped
- 2 tbsp corn flour (NOT STARCH)
- ½-1 tsp garam marsala spice
- Salt and lime juice to taste
- Wash all the leaves
- In a big pot boil water and add all the leaves and cook for 30 sec to 1 minute, until they go soft.
- Add the leaves and the green chili in a blender or use a hand blender and blend until you get the consistency you like.
- In a Pan add the oil, cumin, mustard seeds and bay leave and fry until they start to pop, turn the heat down to medium heat.
- Add the onion, garlic and ginger and cook until the onion gets soft.
- Add the tomato and cook for 2-3 minutes. You may add a bit of water if needed.
- Add the garam marsala spice and the corn flour and cook for 30 sec and then add the green mix and cook for 3-5 minutes till it thickens or until you get the texture you want.