“Chef Partap Singh adds cooked and pureed mustard greens to a sauteed base of garlic, ginger, onion, salt, pepper and chili as he prepares saag, a vegetarian curry, in the kitchen of the Tierra Buena Sikh Temple.” (photo: Laura van der Meer/Appeal-Democrat)

In the Appeal-Democrat, Pratap Singh of the Tierra Buena Gurdwara in Yuba City, California, shares tips for making his popular sarson ka saag, a Punjabi dish made of mustard greens:

[Pratap Singh] said that part of the cooking process – adding spices at the end – is the secret to making the saag taste good.