Saag

Method

Heat the ghee in a large pan over medium heat and add the cumin seeds, allowing them to crackle for a few seconds. Add the chopped onions and cook until translucent, approximately 3-4 minutes. Stir in the garlic, ginger, and green chillies, cooking for another minute until fragrant. Add the turmeric powder and mix well. Add the chopped spinach in batches, stirring continuously as it wilts and releases its moisture, which takes about 8-10 minutes. Pour in the water and season with salt, then simmer for 5-7 minutes until the spinach becomes very soft and the mixture reaches a creamy consistency. Finish with a drizzle of mustard oil for authentic flavour and serve hot with roti or rice.