Punjabi-style Spinach

Wash the spinach leaves thoroughly under cold running water to remove any grit or dirt, then roughly chop them. Set aside to drain in a colander.

Place the chopped spinach in a heavy-bottomed pot with a small splash of water and cook over medium-low heat, stirring occasionally, until the leaves are completely wilted and softened. Allow to cool slightly, then blend or mash to a coarse puree.

Peel and finely mince the garlic cloves. Set aside for tempering.

Sprinkle cornmeal into the spinach puree and stir well to incorporate, which will help thicken the saag and add a subtle texture. Return the mixture to low heat and continue cooking, stirring frequently.

Season the spinach mixture with salt to taste, adjusting as needed. Continue to simmer on low heat until the saag reaches a thick, creamy consistency.

In a small separate pan, heat the ghee over medium heat until shimmering. Add the minced garlic and fry, stirring constantly, until it turns golden and fragrant.

Pour the hot garlic-infused ghee directly over the cooked spinach saag and stir gently to combine, allowing the flavors to meld together.

Transfer the finished Punjabi-style Spinach to a serving dish and finish with a small knob of additional ghee on top if desired. Serve hot alongside flatbread such as makki di roti.