That Sarson ka Saag is absolutely awesome! It is a spicy intense puree of greens - and who doesn't need a hit of greens periodically. I used mustard greens, spinach and fenugreek leaves, all pretty traditional. Tomatoes to temper the intensity and add some "sour" to the dish. Chillies, garlic, ginger. And true to Punjabi food - a pat of butter on the top.

Leftovers tonight just with aged basmati. Oh my!

The recipe I used this week is from #TheCompleteIndianRegionalCookbook by#MridulaBaljekar.

Here is one I cooked (a lot) earlier.

#FromTheArchives #WhatIAmEating #WhatIAmCookingFrom