Try this very humble recipe inspired by the delicious spinach and fenugreek eaten in Pakistani Punjab – traditionally topped with freshly made Buffalo milk butter and mopped up with corn or maize flat bread.

In Britain, I also add Cavelo Nero to it, so try my recipe below with, or with it (just increase the spinach if you take a kale out). This is not to be confused with ‘sarson ka saag’ which is made traditionally with mustard greens, which too is eaten with butter and corn flatbreads!

Preparation time: 15 minutes

Cooking time: 10 minutes 

Ingredients:

250 gram Cavelo Nero or curly kale, washed, stems removed, chopped finely 

500 gram spinach, washed, chopped finely

5 tbsp light cooking olive oil 

1 tsp cumin seeds

1 tsp brown mustard seeds 

2 dried hot red chillis 

1 medium red onion, sliced

2 cloves garlic, chopped very finely

1 inch ginger, peeled and grated 

½ tsp ground turmeric

½ tsp crushed coriander seeds, in a mortar and pestle

1 tbsp dried methi (fenugreek leaves)

1 tbsp coriander leaves, chopped roughly

½ lemon

Method:

Steam both the spinach and kale/Cavelo Nero together, until wilted, blitz in a blender until smooth.Heat oil in shallow pan on medium heat, once hot, add cumin, mustard seeds and dry red chilli. Stir until seeds pop, about 30 seconds. Add ginger, garlic and onions.Stir fry for about 4-5 minutes or until the onions turn light brown around the edges. Add turmeric, crushed coriander seeds and the spinach and kale/Cavelo Nero and stir through.Add the dried methi leaves and turn heat low, simmer for about 2-3 minutes with a lid.To finish, add coriander leaves and juice of one lemon, stir and serve.

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