Saag is a popular North Indian dish made with leafy greens cooked into a flavorful, spiced curry. It can be made with a variety of leafy greens, but the most common versions use mustard greens (for the classic Sarson da Saag) or a mix of spinach and other greens. Saag is typically served with makki di roti (cornmeal flatbread), but it can also be enjoyed with other flatbreads or rice.
Ingredients:
- 2 cups mustard greens (sarson), thoroughly washed and chopped
- 1 cup spinach (optional, for a smoother texture)
- 1/2 cup bathua leaves (optional, or substitute with other greens like fenugreek leaves)
- 1 medium onion, finely chopped
- 2 tomatoes, finely chopped
- 2-3 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- Salt to taste
- 2 tablespoons mustard oil (or ghee for a richer flavor)
- 1 tablespoon cornmeal (makki ka atta) or wheat flour (optional, for thickening)
- 1/2 cup water (or more, as needed for the desired consistency)
- 1 tablespoon butter (optional, for richness)
- Fresh coriander leaves (for garnish)
Instructions:
- Prepare the Greens:
- Wash the mustard greens, spinach, and bathua leaves thoroughly to remove any dirt or grit.
- Roughly chop the greens and set them aside.
- Cook the Greens:
- In a large pot, add the washed greens along with a little water (about 1/2 cup).
- Cook the greens on medium heat for about 15-20 minutes, stirring occasionally. The greens will wilt and soften.
- Once cooked, use a hand blender or regular blender to puree the greens into a smooth paste. You can also mash them with a potato masher if you prefer a chunkier texture.
- Make the Tempering (Tadka):
- Heat 2 tablespoons of mustard oil (or ghee) in a large pan or skillet over medium heat.
- Add 1 teaspoon cumin seeds and let them splutter.
- Add the finely chopped onions and sauté until they turn golden brown (about 5-6 minutes).
- Add the ginger-garlic paste and sauté for another minute until aromatic.
- Add the chopped tomatoes and cook until they soften and the oil begins to separate from the masala (about 4-5 minutes).
- Spice It Up:
- Add the turmeric powder, red chili powder, coriander powder, and salt to the tomato-onion mixture. Stir well and cook for another 2-3 minutes to let the spices blend.
- Add the Greens:
- Add the pureed or mashed greens to the pan with the spiced masala. Mix everything well.
- If the mixture is too thick, add about 1/2 cup of water (or more, depending on how thick you like your saag).
- Let it cook on low heat for another 10-15 minutes to allow the flavors to meld together.
- Add Cornmeal (Makki ka Atta):
- To thicken the saag and give it a traditional texture, you can add 1 tablespoon of cornmeal (makki ka atta) to the dish. Stir it in well and cook for another 5 minutes. This will give the saag its signature smooth, creamy consistency.
- Finish with Butter (Optional):
- For extra richness, you can stir in 1 tablespoon of butter just before serving. This is optional but adds a lovely depth of flavor to the dish.
- Garnish and Serve:
- Garnish with fresh coriander leaves for a fresh pop of color and flavor.
- Serve hot with makki di roti (cornmeal flatbread), roti, or rice.
Tips:
- Mustard Greens: If you find mustard greens too bitter, mixing them with spinach or other greens can help mellow the flavor.
- Cornmeal: Cornmeal (makki ka atta) is what traditionally thickens the saag and gives it a unique texture. If you can’t find it, wheat flour can be used as an alternative, but it won’t give the same authentic taste.
- Spice Adjustments: You can adjust the spices to suit your taste. Some people prefer their saag spicier, so feel free to add more green chilies or chili powder.
Variations:
- Saag with Methi: You can also add fenugreek leaves (methi) for a slightly bitter, aromatic twist.
- Paneer Saag: For a richer version, add cubes of paneer (Indian cottage cheese) after the saag is cooked, letting it absorb the flavors.
Enjoy this hearty and flavorful Sarson da Saag with traditional Makki di Roti for an authentic Punjabi meal!
4o mini
