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–+ servings
Punjabi Saag served in a bowl, garnished with ginger juliennes.
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Saag

Saag is a traditional North Indian curry made with spinach, mustard greens, and spices, simmered into a rich and earthy dish. Best enjoyed with makki ki roti and a dollop of butter.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Indian
Keyword: Greens Curry, Saag
Servings: 4 People
Calories: 37kcal

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)
US Customary - Metric

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

Ingredient Swaps:
If bathua isn’t available, use more spinach or kale.
Mustard oil gives authentic flavor, but ghee works well too.
Technique Tips:
Don’t puree greens too fine — saag tastes best with slight texture.
Maize flour thickens the curry and adds authenticity.
Make-Ahead & Storage:
Saag can be made 2 days in advance and refrigerated.
Freezes well for up to a month.
Serving Ideas:
Classic pairing: makki ki roti + white butter.
Serve with plain rice or parathas as an alternative.
Twist Ideas:
Add paneer cubes for protein.
Stir in cream for a richer version.

Nutrition

Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 81mg | Potassium: 224mg | Fiber: 2g | Sugar: 4g | Vitamin A: 519IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg