About 4 portions.
Clean and wash the mixed greens very well. I like to swish them around several times in a big bowl full of cold water to make sure all earth and sand is removed. Keep aside.
Put 1 tablespoon of ghee in a pan over medium heat and, when hot, add the onions. Fry for 10 minutes till the onions are cooked and starting to brown.
Fill a very big pan halfway with water and bring to a boil. Add some of the greens in the pot and blanch for 2 - 3 minutes. Takes the cooked leaves out with kitchen tongs or something similar and keep aside. Repeat till all greens are cooked. Keep the cooking liquid.
Add the cooked greens, onions, garlic, ginger, chillis, chilli powder and paprika powder (if using) into a blender. Add a few tablespoons of the cooking liquid and blend into a chunky puree.
Add salt to taste and return the puree to a pot. Cook the puree for 10 minutes over medium heat. Stir regularly. If it gets too thick add some of the cooking liquid. Once it is cooked add the mustard oil.
Serve with a generous dollop of ghee or butter. It tastes best served with fresh flatbreads.
Recipe by cooking for elephants at http://cookingforelephants.com/blattgemuese-punjabi-style/