Brij Saag
Veg
Vegan
Winter greens — bathua (chenopodium), methi (fenugreek), or palak — slow-cooked with mustard oil, asafoetida, ginger, and dried chillies in the no-onion-no-garlic Vaishnav style. A cold-season staple in Brij households, eaten with roti or puri alongside a smear of fresh ghee.
Cuisines
Brij
Best for
Lunch
Dinner
Build a full meal around Brij Saag
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
250 grams | Spinach |
|
100 grams | Fenugreek Leaf , fresh |
|
50 grams | Mustard Leaf , chopped |
|
1 tablespoon | Ghee |
|
1 teaspoon | Cumin , seeds |
|
1 medium | Onion , finely chopped |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , grated |
|
2 medium | Green Chili , chopped |
|
1 teaspoon | Coriander powder |
|
1/2 teaspoon | Turmeric powder |
|
— | Salt , to taste |
|
1 tablespoon | Cornmeal |
|
1 tablespoon | Cream , fresh |
Instructions
- 1 Wash and chop the spinach, fenugreek, and mustard leaves.
- 2 In a large pot, boil water and blanch the greens for 5 minutes.
- 3 Drain and immediately transfer the greens to cold water to retain color.
- 4 Blend the greens into a coarse paste and set aside.
- 5 In a pan, heat ghee and add cumin seeds until they splutter.
- 6 Add chopped onions and sauté until golden brown.
- 7 Stir in garlic, ginger, and green chilies, and cook for another minute.
- 8 Add coriander powder, turmeric powder, and salt, and mix well.
- 9 Add the blended greens paste to the pan and stir to combine.
- 10 Sprinkle cornmeal over the mixture and cook for 5-7 minutes, stirring occasionally.
- 11 Finish with fresh cream, mix well, and cook for another 2 minutes.
- 12 Serve hot with roti or rice.
Tips
For a richer flavor, add a dollop of butter on top before serving.