- Steam potatoes until tender then set aside.
- Heat the oil in a large pot over medium heat. Add the onion and saute until soft and light golden, about 10 minutes.
- Add the garlic, ginger, dried chilies and methi and cook 1-2 minutes. Stir in the garam masala, coriander, mint, salt and pepper.
- Add the mustard greens in batches, adding more as it wilts, and once the greens have all been added, cook them until they are very tender and wilted.
- Turn off the the heat and add the cooked greens to a blender or food processor along with the coconut milk. Process until the greens are finely chopped, then add back into the pot with the potatoes. Turn the heat on medium-low and let simmer for 5-10 minutes until the potatoes are very soft.
- Add the lemon juice, then taste to adjust salt. Garnish with cilantro.
Recipe courtesy of The Curious Chickpea.