Sarson Ka Saag

Ingredients

• 2 pounds mustard greens – washed, chopped
• 1 pound bathua (lamb's quarters) – washed, chopped
• 0.5 pound spinach – washed, chopped
• 6 ounces white radish – peeled, chopped
• 2 pieces green chilies – finely chopped
• 1.5 tablespoons ginger – finely chopped
• 6 cloves garlic – finely chopped
• 3 tablespoons maize flour (makki ka atta)
• 0.5 teaspoon red chili powder
• 3 tablespoons ghee
• 2 teaspoons salt
• 5 cups water – divided
• unsalted butter – for serving

Instructions

1. Rinse the mustard greens, bathua, and spinach in several changes of water to remove grit, then shake dry and chop into 1-inch pieces. Peel and chop the white radish. Finely chop the green chilies and ginger. Finely chop the garlic and divide it into two portions.
2. In a large heavy pot, combine the mustard greens, bathua, spinach, white radish, ginger, green chilies, salt, and 4.5 cups of the water. Bring to a boil over high heat, then reduce to a gentle simmer, cover, and cook until the greens are very soft and slumping, 45–60 minutes, stirring occasionally.
3. Remove the lid and mash the cooked greens directly in the pot with a potato masher or a whisk to a coarse, slightly chunky texture, 2–3 minutes. Keep the pot over low heat.
4. In a small bowl, whisk the maize flour with the remaining 0.5 cup water to make a smooth slurry with no lumps. Stir the slurry into the pot and simmer, stirring often, until the saag thickens and looks glossy and spoonable, 10–15 minutes.
5. For the tempering, heat the ghee in a small pan over medium heat. Add the reserved chopped garlic and cook, stirring, until lightly golden and fragrant, 60–90 seconds. Remove from the heat, stir in the red chili powder to bloom for 5 seconds, then immediately pour the tempering over the saag and stir to combine.
6. Simmer 2–3 minutes more to meld flavors. Taste and adjust salt as needed. The saag should be thick yet ladleable.
7. Serve hot, topped with unsalted butter (for serving).