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Best Saag

1 bunch fresh, baby Sarson (mustard greens)- chopped
1 bunch fresh spinach - chopped
10 green chillies - small Indian variety
1 small onion - finely chopped
1 tsp of ginger-garlic paste
1 tsp of cccc powder (cumin-coriander-clove-cinnamon) or garam masala
15 cashews - roasted and powdered
15 paneer cubes - grilled or pan-fried to light gold
Limejuice to taste or 2 tablespoons
Turmeric and salt to taste or ½ tsp each

1. In a big skillet, heat a teaspoon of ghee. Add and saute the sarson, spinach and green chillies. Within 2 to 3 minutes, the leaves start to wilt and come together. Turn off the heat and remove them to a plate. Let cool and then take them in a blender or food processor. Grind to coarse paste by adding a pinch of salt.
2. In the same skillet, add and heat a teaspoon of ghee. Add and saute onions to gold color. Add and fry ginger-garlic paste for few seconds. Add pureed sarson-spinach-green chilli and half cup of water. Stir in cashew powder, garam masala, turmeric and salt. Mix thoroughly. Cover and simmer for about 10 minutes on medium-low heat. Before turning off the heat, add paneer cubes and sprinkle in limejuice.
3. Serve hot. Tastes great with rice and roti or chapatis.