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Export 13 ingredients for grocery delivery
Step 1
Heat a (preferably nonstick) 5 qt Dutch oven over medium heat. Add the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt along with 2 cups of water. No need to mix. Cover and allow to simmer for 1 hour.
Step 2
Turn off the heat. Uncover and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or transfer to a food processor to blend into a rough purée. If you see any tough stems, remove them.
Step 3
Turn the heat back on to medium-high. Add corn flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix. Taste and add salt, if needed.
Step 4
Reduce the heat to low-medium, add 1 cup (preferably boiling) water, and allow to simmer while you proceed to the tarka. Stir occasionally. If needed, add another 1/2 cup of water to thin it out.
Step 5
Tarka: Heat a medium skillet over medium-high heat. Add the oil, ghee, and onion. Sauté until the onions are deep golden (~6-8 min). Add ginger and sauté for another minute. Stir this tadka into the saag and mix to combine. Garnish with cilantro and give it a stir. Top with a pat of butter. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread.
Step 6
Add water to Instant Pot, followed by the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt. No need to mix. Secure the lid, seal the vent, and pressure-cook on High Pressure for 20 minutes. Allow pressure to naturally release for at least 5 minutes, and then manually release remaining pressure. Press Cancel to turn off the Instant Pot.
Step 7
Open the lid and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or transfer to a food processor to blend into a rough purée. If you see any tough stems, remove them.
Step 8
Select Sauté and set the temperature to High. Add corn flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix.
Step 9
Add 1 cup (preferably boiling) water and stir until the water absorbs in the Saag. Taste and add salt, if needed. If it thickens too much, add another 1/2 cup of water to thin it out. Select Cancel to turn off the Instant Pot.**
Step 10
Tarka: Heat a medium skillet over medium-high heat. Add the oil, ghee, and onion. Sauté until the onions are deep golden (~6-8 min). Add ginger and sauté for another minute. Stir this tadka into the saag and mix to combine. Garnish with cilantro and give it a stir. Top with a pat of butter. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread.