Punjabi Saag

Punjabi Saag

Punjabi Saag

Veg

A broad category of Punjabi mustard-green preparations beyond the specific sarson da saag — bathua (pigweed), spinach, radish greens, fenugreek leaves, and mustard in varying proportions, slow-cooked with ginger, garlic, and green chilli until completely collapsed, then tempered with a generous ladle of ghee or white butter and finished with makki atta (corn flour) for body. Made by Punjabi farming families through the winter months; each household has its own ratio of greens and its own finishing of butter. The everyday winter vegetable of Punjab, eaten at every meal with makki di roti across the agricultural heartland.

Cuisines

Himachali Punjabi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

Mustard Green 250 grams Mustard Green
Spinach 250 grams Spinach
Fenugreek Leaf 100 grams Fenugreek Leaf , fresh
Onion 1 medium Onion , finely chopped
Tomato 2 medium Tomato , pureed
ghee 2 tablespoons Ghee
ginger-garlic paste 1 tablespoon Ginger-garlic paste
Chili 2 green Chili , chopped
Cumin 1 teaspoon Cumin , seeds
red chili powder 1 teaspoon Red chili powder
turmeric powder 1 teaspoon Turmeric powder
garam masala 1 teaspoon Garam masala
salt — Salt , to taste
Cornmeal 2 tablespoons Cornmeal

Instructions

  1. 1 Clean, wash, and roughly chop the mustard greens, spinach, and fenugreek leaves.
  2. 2 In a large pot, bring water to a boil and add the chopped greens.
  3. 3 Cook the greens for about 10-15 minutes until they are tender.
  4. 4 Drain the greens and blend them into a coarse paste.
  5. 5 Heat ghee in a pan and add cumin seeds. Let them splutter.
  6. 6 Add the finely chopped onion and sauté until golden brown.
  7. 7 Stir in the ginger-garlic paste and green chilies, and cook for another 2 minutes.
  8. 8 Add the tomato puree, red chili powder, turmeric powder, and salt. Cook until the oil separates.
  9. 9 Mix in the blended greens and cook for 5 minutes.
  10. 10 Add cornmeal and cook for another 5-7 minutes, stirring continuously.
  11. 11 Sprinkle garam masala and give it a final stir before turning off the heat.

Tips

For a richer taste, add a dollop of butter on top before serving.