Saag Recipe
A comforting and flavorful dish made from leafy greens, saag is a staple in Indian cuisine, especially in Punjab. This recipe features a blend of mustard greens and spinach, cooked to perfection with spices, garlic, and ghee, making it a perfect accompaniment to roti or rice.
Ingredients
- 2 cups mustard greens sarson, chopped
- 2 cups spinach palak, chopped
- 1 cup fenugreek leaves methi, optional, chopped
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 1 inch ginger minced
- 2-3 green chilies chopped (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 tablespoons ghee or oil
- Salt to taste
- Water as needed
- Optional: Butter or cream for serving
- Optional: Lemon juice for finishing
Instructions
Prepare the Greens:
- Wash the mustard greens, spinach, and fenugreek thoroughly to remove dirt. Chop them coarsely, discarding tough stems.
Blanch the Greens:
- Bring a pot of water to a boil. Add the greens and blanch for 2-3 minutes until wilted. Transfer to ice water to stop cooking and retain color.
Blend the Greens:
- Drain the greens and blend them into a coarse purée, adding a little water if necessary for smoother consistency.
Cook the Base:
- In a large pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onions and sauté until golden brown. Then add minced garlic, ginger, and green chilies. Sauté for another minute until fragrant.
Combine and Simmer:
- Stir in the turmeric and coriander powder. Mix well and cook for a minute.
- Add the blended greens and salt. Simmer on low heat for 30-45 minutes, stirring occasionally. If it becomes too thick, add water to reach your desired consistency.
Finish the Dish:
- Add garam masala towards the end of cooking. For a richer flavor, stir in a dollop of butter or a splash of cream if desired.
- Optionally, squeeze some lemon juice before serving to brighten the flavors.
Serving Suggestions
- Serve hot with makki di roti, naan, or steamed basmati rice. Accompany with sliced onions, green chilies, yogurt, and pickle for a complete meal.
Tips
- For a smoother texture, mash the greens with a wooden masher after blending.
- Experiment with adding other greens for a mixed saag variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (Per Serving)
- Calories: Approx. 150
- Protein: 5g
- Fat: 10g
- Carbohydrates: 12g
- Fiber: 5g
- Iron: 15% of daily value