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
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 250 grams | spinach leaves |
| 100 grams | fenugreek leaves |
| 50 grams | mustard leaves |
| 1 tablespoon | ghee |
| 1 teaspoon | cumin seeds |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, grated |
| 2 medium | green chilies, chopped |
| 1 teaspoon | coriander powder |
| 1/2 teaspoon | turmeric powder |
| — | salt to taste |
| 1 tablespoon | cornmeal |
| 1 tablespoon | fresh cream |
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.