Himachali Saag
Veg
Vegan
Mustard greens (sarson) or mixed wild mountain greens slow-cooked with garlic, ginger, and green chillies in mustard oil until deeply wilted and concentrated — the Himachali version is more rough-textured and less smooth than the Punjabi sarson da saag, eaten with makki roti or siddu through the winter months.
Cuisines
Haryanvi
Himachali
Kumaoni
Best for
Lunch
Dinner
Build a full meal around Himachali Saag
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
500 grams | Mustard Green |
|
250 grams | Spinach |
|
100 grams | Fenugreek Leaf , fresh |
|
2 tablespoons | Ghee |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Ginger , finely chopped |
|
2 cloves | Garlic , finely chopped |
|
2 | Green Chili , chopped |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Salt , to taste |
|
1 tablespoon | Cornmeal |
Instructions
- 1 Wash the mustard greens, spinach, and fenugreek leaves thoroughly to remove any dirt.
- 2 Chop the greens roughly and set aside.
- 3 In a large pot, bring water to a boil and add the chopped greens.
- 4 Cook the greens for about 10-12 minutes until they are tender.
- 5 Drain the greens and let them cool slightly, then blend them into a coarse paste.
- 6 Heat ghee in a pan over medium heat.
- 7 Add cumin seeds and let them splutter.
- 8 Add the chopped ginger, garlic, and green chilies, and sauté for a minute until fragrant.
- 9 Stir in the turmeric powder and red chili powder.
- 10 Add the blended greens paste to the pan and mix well.
- 11 Season with salt and cook for another 5-7 minutes.
- 12 Sprinkle cornmeal over the saag and mix well to thicken it slightly.
- 13 Cook for an additional 2-3 minutes, stirring occasionally.
- 14 Serve hot with makki di roti or steamed rice.
Tips
For a richer flavor, add a dollop of butter on top of the saag before serving.