Sarson da saag

Instructions

1. Wash the leaves thoroughly in several changes of water, remove the tough stalks and chop them roughly.
2. Bring a large volume of salted water to the boil, plunge in the mustard and spinach leaves for 5 minutes, then drain and coarsely blend them with a little water.
3. Heat the ghee in a large pot, add the onions and fry them for 10 minutes over medium heat until golden.
4. Add the garlic and ginger paste, the tomatoes and the spices, then cook for 5 minutes until the mixture breaks down.
5. Pour in the leaf purée, stir in the cornmeal diluted in a little water to bind, then simmer gently for 40 minutes, stirring from time to time.
6. For the tadka, heat the ghee in a small pan, fry the whole chilli and the cumin seeds for 30 seconds, then pour over the saag.
7. Adjust the seasoning, add the garam masala and serve hot with corn flatbreads and a knob of butter.