Punjabi Saag is a comforting winter dish made with mustard greens, spinach, and spices. This step-by-step recipe guides you through cooking the greens, pureeing them, thickening the saag, and finishing with a flavorful tadka. Pair it with makki ki roti for a complete meal!
250g mustard greens 250g mixed greens (spinach & bathua) 1 chopped onion 5-6 garlic cloves 2 chopped tomatoes 3-inch white radish (mooli) 1-inch ginger 2 green chilies 1/2 tsp red chili powder 1 tsp salt 1.5 cups water 2 tbsp maize flour
1 chopped onion 2 dried red chilies 2-3 tablespoons ghee 1/4 teaspoon hing 3-4 chopped garlic cloves 1/2 teaspoon coriander powder 1/2 teaspoon garam masala
Wash and chop mustard greens, spinach, and bathua. Add to a pressure cooker with chopped onion, garlic, ginger, green chilies, tomatoes, radish, red chili powder, salt, and water. Cook for 5-6 whistles on high heat.
Once cooked, open the pressure cooker. Use an immersion blender to puree the saag to a coarse or smooth texture, depending on preference. If needed, transfer to a regular blender for a finer consistency.
Transfer the pureed saag to a pot over medium-low heat. Mix in 2 tbsp maize flour to thicken. Let it simmer for 20-25 minutes, stirring occasionally, until it reaches your desired consistency.
Heat ghee in a small pan. Add hing, garlic, onion, and dried red chilies. Cook until golden, then stir in coriander powder and garam masala. Let the spices sizzle and release their aroma.