Bihari Saag
Veg
Vegan
Mustard greens or bathua (pigweed/chenopodium) wilted and cooked in mustard oil with a garlic and dried red chilli tempering — the winter leafy green of Bihari households, eaten with makai roti and ghee, simpler and less blended than Punjabi sarson da saag.
Cuisines
Bihari
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 250 grams | mustard greens (sarson) |
| 150 grams | spinach (palak) |
| 100 grams | fenugreek leaves (methi) |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, grated |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 2 pieces | dried red chilies |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | salt |
| 1 cup | water |
Instructions
- 1 Wash and roughly chop the mustard greens, spinach, and fenugreek leaves.
- 2 Heat mustard oil in a pan over medium heat until it starts to smoke slightly.
- 3 Add cumin seeds and dried red chilies to the oil and let them splutter.
- 4 Add the chopped onion, garlic, and ginger to the pan and sauté until the onion turns golden brown.
- 5 Add the turmeric powder and red chili powder, and stir well.
- 6 Add the chopped greens to the pan and mix well with the spices.
- 7 Add salt and water, then cover the pan and let it simmer on low heat for about 20 minutes.
- 8 Check occasionally and stir to ensure the greens are cooking evenly.
- 9 Once the greens are tender and the water has mostly evaporated, mash them slightly with the back of a spoon.
- 10 Serve hot with steamed rice or roti.
Tips
For a richer taste, add a dollop of ghee on top before serving.