Sarson da Saag (Punjabi Mustard Greens Curry)

Wash greens thoroughly (3–4 washes — mustard and bathua can carry grit). In a large, heavy-bottomed pot, add the mustard greens, spinach, bathua, half the ginger, green chilli, and 200ml water. Cover and cook on medium-low for 30 minutes — the greens will wilt completely and soften. Cool slightly. Use a hand blender or traditional wooden "madani" (blender stick) to roughly blend — leave some texture, do not make a completely smooth paste.

About 30 min

Tip: Do not fully purée the saag — authentic sarson da saag has texture. Over-blending makes it soup. Half blended with visible pieces of greens is the target.

Return blended greens to the pot. Add makki ka atta dissolved in 4 tbsp cold water. Stir into the saag on low heat. Cook on low for 20–25 minutes, stirring every 5 minutes, until the saag is thick and has absorbed the corn flour flavour. The makki ka atta is the Punjabi thickening agent — it adds body and a subtle corn sweetness that is authentic to the dish.

About 20 min

Tip: The slow-cooking after the makki atta is added is crucial for removing the raw flour flavour. Do not rush this stage — the saag should bubble gently, not vigorously.

In a separate pan, heat ghee. Add chopped onion, cook 10 minutes until golden. Add remaining ginger (grated) and garlic (minced). Cook 3 minutes. Pour this entire tadka into the saag. Mix thoroughly. Adjust salt. Serve hot in bowls topped with a generous tablespoon of cold white butter and accompanied by hot makki di roti.

About 10 min

Tip: The white butter (makhan) placed on top of a hot bowl of saag is the essential finishing touch — it melts into the saag at the table, creating a glossy, flavour-rich pool. Never substitute with salted butter.