Mustard Greens and Spinach

Vegetable greens are called saag, and here two of northern India’s favorites, especially among Punjabi-speaking homes, offer bitter and buttery-mellow flavors in one smoothly pureed mouthful. Serve it with flaky, ghee-laden griddle-cooked cornbread called Makkai ki roti, a bowl of cool yogurt, and a giant serving of fiery, chile-smothered pickles (Hari aur lal mirchi ki achar).