Sarson Ka Saag (Mustard Green Curry)

Pasos

1. Trim the mustard greens and spinach: remove the tough stems and thick ribs, keeping the tender stems. Wash the leaves in plenty of water several times to remove any trace of dirt, then coarsely chop them.
2. In a large heavy-bottomed pot or Dutch oven, place all the leaves with the chopped ginger, half of the garlic (germ removed and minced), and the green chilies split in half. Add just enough water to barely cover, salt lightly, cover, and cook over medium-low heat, stirring occasionally, until the leaves have completely melted down and the mixture forms a uniform mass.
3. Mash the cooked leaves with a wooden spoon or potato masher directly in the pot, until you get a rustic, still slightly textured puree; in Punjab, this is done with a wooden whisk, avoiding the blender, which would give a non-traditional smooth texture.
4. Whisk the cornmeal in a small bowl of cold water until lump-free, then stir it well into the saag.
5. Let simmer uncovered over low heat, stirring often to prevent the bottom from catching: the saag should thicken, become creamy, and coat the spoon. It is this slow cooking that develops the flavor.
6. Prepare the tadka: heat the ghee in a small skillet, brown the remaining finely chopped garlic, add the asafoetida and red chili powder off the heat so they don't burn, then immediately pour this sizzling mixture over the saag and stir.
7. Taste, adjust the salt, and let rest covered for a few minutes: the saag is even better after a short rest, it tightens up slightly.
8. Serve piping hot in bowls, topped with a pat of melting butter, the unrefined cane sugar on the side to bite into between mouthfuls, and traditionally a hot makki ki roti.