Spiced Purslane (Kulfa Saag)

Step 1: Prepare Purslane for Boiling

Separate the leaves from 4 bunches of purslane, wash them thoroughly, and then roughly chop them.

Step 2: Boil Purslane with Spices

Place the chopped purslane in a pan. Add the chopped green chilies (3 No.), chopped ginger (2 inches), chopped garlic (15 cloves), whole round red chilies (5 No.), 1/2 tbsp salt, 2 tbsp fenugreek dry leaf, and 1/2 cup water. Mix lightly.

Step 3: Cook Purslane

Turn on the flame to high, cover the pan, and cook for 5 minutes. After 5 minutes, mix the contents, reduce the flame to medium, and cover again, leaving the lid slightly open. Continue to cook for another 15 minutes.

Step 4: Reduce Water and Grind Purslane

After 15 minutes, the purslane should be tender. Increase the flame to high and cook until most of the water has evaporated. Once the water is reduced, switch off the flame, let the purslane cool down slightly, and then transfer it to a blender to grind into a coarse paste.

Step 5: Prepare the Masala Base

In a separate pan, add 2 tbsp oil and turn on the flame to medium. Heat the oil until it's hot. Add 1 tbsp cumin seeds and let them crackle. Then add the finely chopped ginger (1.5 inches) and garlic (10 cloves) and fry for a short while until fragrant.

Step 6: Cook Onions and Tomatoes

Add the finely chopped onions (2 No.) to the pan and fry until they are soft and translucent, but not browned. Then add the chopped tomatoes (2 No.) and 1/2 tsp salt. Mix well and mash the tomatoes as they cook. Add a little water, reduce the flame to low, cover the pan, and cook for 2-3 minutes to allow the tomatoes to soften completely. Mash them again.

Step 7: Dry Masala and Add Green Chilies

Cover and cook the masala for another 2-3 minutes. After this, increase the flame to high and cook, stirring continuously, until all the water has evaporated and the oil separates and comes to the surface. Add the finely chopped green chilies (2 No.) and mix them into the masala without frying.

Step 8: Combine Purslane with Masala

Add the ground purslane paste to the prepared masala. Mix thoroughly to combine the purslane with the spices. Heat the mixture well, then cover the pan and cook for approximately 1 minute.

Step 9: Adjust Consistency and Finish

The purslane mixture will be quite thick. Add about 1/2 cup of water to achieve your desired consistency. Bring the mixture to a boil, then cover and let it boil for a short period until it reaches the desired texture. Mix well. Finally, add 1/2 cup of clarified butter (desi ghee) and mix it in. Turn off the flame. The spiced purslane is now ready to be served.

• Do not brown the onions; only soften them for the masala.

• Mash the tomatoes thoroughly to ensure a smooth masala base.

• When adding the ground purslane to the masala, mix it well and let it heat up before adding additional water to adjust consistency.

• Adjust the amount of clarified butter (ghee) according to your preference.