Mustard greens are a good source of Vitamin C which helps build immunity and aids in the absorption of calcium by the body.
1 bunch mustard leaves (if you like the taste, go for 2 bunches)
1 bunch spinach leaves
1 small bunch fresh fenugreek leaves
few leaves of fresh mint leaves (add freshness to the dish)
handful of fresh cilantro
1 tbsp ghee
1 onion,grated (or chopped fine)
1 tsp ginger-garlic paste
1-2 green chillies (as per taste)
1 tbsp Makai ka atta (maize/corn flour)
1 cup Paneer, crumbled (you can cube it if you like)
1 tsp garam masala
pinch of turmeric (optional)
1/2 tsp coriander-cumin powder (optional)
salt to taste
Cut the stems of the greens. Wash the greens well.
Chop them coarsely and place them in a steamer. You can alternatively boil the greens if you wish.
Steaming for approx 2-3 minutes should do it.
Blend the greens into a puree along with the green chillies. You can do it coarse or smooth as per your taste.
Now in a skillet, saute the grated onions, turmeric,ginger-garlic paste and coriander-cumin powder (if using) in ghee (or oil).
Add the crumbled paneer and cook for 5 minutes until paneer is soft.
Add the greens puree.
Stir the mixture until everything comes together and the it comes to a boil. You can thicken the mixture if watery with Makai Ka atta (Maize flour/corn flour) for that authentic touch, followed while making sarson ka sag. Or else a little cornstarch should do it too. If too thick, add a little water to get your desired consistency. Add salt. You can also add lemon juice.