“A classic Punjabi way of cooking mustard greens.From the World of the East Vegetarian Cookbook by Madhur Jaffrey.”
READY IN:
40mins
SERVES:
4-6
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash greens and spinach well.Add to a pot with a small amount of water and simmer 15 minutes.Drain any remaining liquid.
  2. Peel the ginger and coarsley chop garlic and chile.Blend ginger ,garlic,chile,and greens to a smooth paste in a blender or food processor.
  3. Heat 6 tablespoons in a pan over medium.add the cornmeal and cook,stirring constantly ,for 2 minutes-do not let the cornmeal brown.
  4. Turn the heat to medium-low,add 1/4 cup water let simmer for 1 minute then add puree.Cook for 10 minutes stirring often.
  5. Top with the remaining 3 tablespoons of butter and serve hot.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: