Saag is a dish that captures the warmth of Indian winters. A slow-cooked curry made with leafy greens like spinach, mustard leaves, and fenugreek, it’s earthy, nourishing, and deeply tied to Punjabi culture. The name itself simply means “greens,” but the taste is far from simple; rich, spiced, and comforting.
Historically, it has been a seasonal preparation, cooked in villages after mustard harvests and often paired with makki ki roti (corn flat bread). Over time, it became a celebrated dish across India, especially in the north, where it’s considered festive food and an expression of hospitality. Today, it has crossed borders, appearing in Indian restaurants worldwide as a hearty vegetarian favorite.
When I first tasted it with a dollop of homemade butter on hot makki ki roti, I understood why people call it soul food.
Why You’ll Love My Recipe
- Traditional, wholesome, and full of flavor
- Rich in nutrients from leafy greens
- Comfort food that’s perfect with flatbreads
- Gluten-free and vegetarian
- Can be customized with different greens
Saag
Ingredients
- Greens
- 1 lb 450 g mustard greens, chopped (or substitute kale/collards)
- ½ lb 225 g spinach, chopped
- 2 green chilies chopped
- 1- inch piece fresh ginger chopped
- 3 garlic cloves chopped
- 1 medium onion chopped
- 2 medium tomatoes chopped
- Spices & Seasoning
- 2 tablespoons 30 ml ghee or neutral oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 1 teaspoon Kashmiri chili powder or mild paprika
- Salt to taste
- To Finish
- 2 tablespoons 30 g cornmeal or chickpea flour (optional, for thickening)
- 2 tablespoons 30 g butter (optional, for richness)
Instructions
- Blanch the greens: Boil water in a large pot. Add mustard greens and spinach. Cook 3–4 minutes until wilted. Drain and cool.
- Blend: Blend greens with green chilies, ginger, and garlic to a coarse paste.
- Cook the base: Heat ghee in a large pan. Add cumin seeds, then onion. Sauté until golden. Stir in tomatoes, coriander, turmeric, chili powder, and salt. Cook until tomatoes soften into a paste.
- Simmer the saag: Add the blended greens. Stir well and cook on low for 20–25 minutes, adding water if too thick.
- Thicken and finish: Stir in cornmeal or chickpea flour if you prefer a thicker texture. Finish with butter if desired.
- Serve: Enjoy hot with makki di roti, naan, or plain rice.
Notes
Nutrition
FAQs
What is the difference between saag and palak?
Saag refers to any leafy greens curry, while palak specifically means spinach.
Why is maize flour added to greens curry?
It thickens the curry and gives an authentic earthy taste.
Can I make saag with just spinach?
Yes, though adding mustard greens gives the traditional flavor.
Is saag healthy?
Absolutely, it’s rich in iron, fiber, and vitamins from leafy greens.
When I eat saag, I always think of how it’s been made the same way for ages — just greens, fire, and patience.
If you try this creamy dish, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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