Description
A traditional Punjabi dish made with mustard greens and spices, served with makki di roti.
Ingredients
Scale
- 200 grams mustard greens (sarson)
- 35 grams spinach (palak)
- 35 grams radish greens (mooli ke patte) (or turnip greens)
- 35 grams chenopodium (bathua)
- 35 grams fenugreek leaves (methi)
- 1 cup chopped tomatoes
- 1 cup chopped onions
- ¼ cup chopped radish (or turnip)
- 1 inch chopped ginger
- 8–10 cloves chopped garlic
- 2–3 chopped green chilies
- 1 teaspoon red chili powder
- ¼ teaspoon asafetida (hing)
- 1 teaspoon salt (or to taste)
- 2 tablespoons corn meal (makki ka atta)
- 2 tablespoons clarified butter (ghee)
- ¼ cup finely chopped onions
- 3–4 cloves peeled and smashed garlic
Instructions
- Wash the greens thoroughly 2-3 times with water to get rid of any mud in them.
- Drain well.
- Add the washed greens to a large pressure cooker. Press the greens so that they fit in the cooker.
- They will be reduced drastically in volume once cooked.
- Since we will be blending the greens in a blender later, you don’t have to chop them.
- Add tomatoes, onions, ginger, garlic, radish, chilies, salt, and 1 cup of water to the cooker.
- Close the lid of the cooker and pressure cook for one whistle on high heat.
- Remove the pressure cooker from heat and let the pressure release naturally.
- Once the pressure is released, open the lid of the cooker. Let the greens cool down slightly.
- Transfer the cooked and cooled greens to the large jar of a blender along with the leftover water.
- Blend to make a coarse paste (I like my saag a little coarse. If you like it smooth, blend the greens until smooth).
- Transfer the paste to the same pressure cooker or another pan.
- Dissolve makki ka atta (maize flour) in ½ cup water and add it to the cooker.
- Add red chili powder and asafetida and mix well.
- Cook for 5-6 minutes on medium heat.
- If the saag is thick for your liking, then add some water to it and cook for a minute. If it’s too thin, then cook it for 5-6 minutes until the consistency is right.
- Check for salt and add more if required.
- Heat ghee in a small pan over medium heat.
- Once the ghee is hot, add onions and garlic and fry till golden brown. Keep stirring while frying.
- Pour the tadka over the saag and mix well. Serve hot with makke ki roti, jaggery, and white butter.
- Tip – Save some tempering to garnish the saag.
Notes
- Adjust the spiciness by modifying the number of green chilies and the amount of red chili powder used.
- For a richer flavor, you can add more ghee while serving.
- Saag can be made ahead of time and reheated for serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5 grams
- Sodium: 300 mg
- Fat: 10 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 8 grams
- Protein: 6 grams
- Cholesterol: 0 mg