Tinned Saag & Spinach

Sarson ka saag is the winter dish of Punjab: mustard leaves slow-cooked with spinach or bathua, thickened with a little maize flour, then finished with ghee, garlic and green chilli. Made from fresh greens it takes hours of washing, chopping and stirring, and in the UK the right leaves are hard to find. Tinned saag solves both problems. Tinned spinach, sold as leaf, chopped or smooth purée, is the quick route to palak paneer, saag aloo and spinach dal.

Pick the texture for the dish. Leaf and chopped spinach keep some bite and suit saag aloo and dal palak. Purée gives the silky green gravy you want for palak paneer or palak chicken. Sarson ka saag tins are already seasoned lightly, so taste before adding salt, and loosen with water if the tin is very thick. Larger tins are worth it if you are feeding a family or cooking for a gathering.

The tarka makes the dish. Heat ghee until it shimmers, add sliced garlic and let it turn golden, then chopped ginger, green chilli and a pinch of red chilli before pouring it over the warmed saag. Serve with makki di roti made from makki atta, a lump of butter and a glass of lassi. Other ready vegetables are under tinned vegetables, including tinned tomatoes and jackfruit and Sri Lankan vegetables.