Mustard Spinach Curry



  • 1 kg sarson (mustard greens), chopped finely
  • 1/4 kg spinach, chopped finely
  • 2 cms piece ginger, minced
  • 4 cloves garlic, minced
  • 2 green chilies, minced
  • 2 red chilies
  • 2 tbsp gram flour, sieved
  • 1 tbsp butter
  • 4 tbsp ghee or butter
  • Salt to taste


Boil both the mustard greens and spinach leaves till soft. Remove excess water and mash the leafy vegetables well and reserve.
Heat 4 tbsp ghee and add ginger, garlic, green chilies and broken red chilies.
When the masala has been browned, add the mashed leafs and salt.
Mix the gram flour in a little water and add to the above mixture. Simmer for at least 30 minutes.
Serve, topped with a spoon of butter, with makki (maize flour) ki roti.