Palak-Sarson Sabzi

This recipe is inspired by palak ka kapha, a dish from Uttarakhand. I've modified it to suit what we have on hand and my family's tastes, and as such, it includes not just spinach but also mustard and fenugreek. Sometimes, I add in basil too. Trust me, you can use any greens you have, and it will work. Just follow the structure outlined below.

Ingredients

• 4 cups of greens, chopped.

  • 2 cups spinach

  • 1 cup mustard greens

  • ¾ cup fenugreek leaves.

  • ¼ cup cilantro with stems

• 2 tbsp oil - I prefer mustard

• ½ tsp asafetida

• 1 tsp mustard seeds

• 3-4 dried red chillies

• 1 tsp salt

• ½ tsp turmeric

• ½ tsp ground coriander

• ½ cup water

• the rice blend

  • 2 tbsp of cooked rice or raw rice soaked overnight.

    • rice flour works too

  • ¼ cup water

  • 4 green Thai chillies

  • 2 garlic cloves

  • ½ inch ginger

• Tadka

  • 1 tbsp ghee/clarified butter

    • a neutral oil works as well

  • 4 cloves of garlic, sliced fine

Directions

1. Heat the 2 tablespoons of mustard oil in a wok over medium-high flame.

2. Add in the mustard seeds. Once it begins to sputter, add the red chilies and asafetida, stirring constantly so it does not burn.

3. When the asafetida blooms, quickly add the chopped greens, salt, turmeric, ground coriander, and the ½ cup water. Stir well and cover.

4. Meanwhile, blend the ingredients of the rice blend and set aside.

5. Once the greens have wilted (about 8 minutes), stir well again and mix in the rice blend paste.

6. Cover and let it come to a simmer, adding water as necessary. Simmer for another 8 minutes

7. Simultaneously, start your tadka in a separate pan. Heat the ghee on low heat.

8. Add in the sliced garlic, and cook till a light golden color. Mix in to the greens.

9. Serve with rice and ghee, enjoy!