Sarson ka Saag

Clean and thoroughly wash the 1000g Mustard greens, 300g Spinach, and 200g Bathua. Chop them coarsely.

In a large heavy-bottomed pot, combine the chopped Mustard greens, Spinach, Bathua, 20g Green chili, 25g chopped Ginger, 25g chopped Garlic, and 5g Salt with 200g of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes until the greens are very tender.

Allow the cooked greens to cool slightly. Transfer them to a blender and blend to a coarse paste. Do not over-blend; a slightly rustic texture is desired. Add minimal water if absolutely necessary to facilitate blending.