Sarson Ka Saag

Heat a 5 qt Dutch oven over medium heat. Add mustard greens, spinach, green chili peppers, garlic, turmeric, and salt with 2 cups of water. Cover and simmer for 1 hour.

Turn off the heat. Uncover and stir the saag, crushing garlic cloves. Blend into a rough purée using an immersion blender or food processor. Remove any tough stems.

Turn the heat back on to medium-high. Add corn flour and cook for 3-5 minutes. Add dried fenugreek leaves and stir. Taste and add salt if needed.

Reduce heat to low-medium, add 1 cup boiling water, and simmer. Stir occasionally, adding another 1/2 cup of water if needed.

For the tadka, heat a medium skillet over medium-high heat. Add oil, ghee, and onion. Sauté until onions are deep golden. Add ginger and sauté for another minute.

Stir the tadka into the saag and mix. Garnish with cilantro and stir. Top with a pat of butter. Serve with makai or regular roti, corn tortilla, naan, or other bread.