Author: Sharyn Wilson - Auckland, New Zealand
Servings: 4
Punjabi cuisine continues to delight many of us "westerners." This is one of my favourites. Serve with hot cornmeal breads (makki di roti) and finish

Ingredients
500g mustard greens (or spinach)
2 cm piece of fresh ginger
2 hot green chillies
2 cloves garlic (finely chopped)
2 tsp salt
2 tbsp cornmeal
2 tbsp ghee
 Preparation
1. Wash, trim, and finely chop greens. Put 2 cups water into a large pot with the salt and the greens. Cover and cook about 15 minutes until tender. Remove from heat.
2. Drain excess liquid into a jug. Mash greens thoroughly in the pot then stir in cornflour. Return to heat with half a cup of reserved liquid. Simmer 10 minutes, stirring frequently. Set aside.
3. In another pan heat ghee and lightly fry ginger, garlic, and chillies for 3-5 minutes. Add contents of pan into the pot of greens and mix well.
4. Serve hot and enjoy!!