Punjabi Mustard Greens Saag
Ingredients
- 1 kg mustard greens
- 250-300 grams spinach
- 250 grams bathua (chenopodium album)
- Optional: radish leaves, turnip leaves, fenugreek leaves
- Maize flour (quantity not specified)
- Ghee (quantity not specified)
- Garlic (quantity not specified)
- Ginger (quantity not specified)
- Green chillies (quantity not specified)
Tempering
- Ghee
- Garlic
- Ginger
- Green chillies
Preparation
Sort and clean the leaves.
Chop the leaves into fine pieces.
Cook the chopped greens in a pressure cooker until soft.
Mash the cooked greens with a wooden ladle to achieve a coarse texture.
Add a slurry of maize flour to thicken the saag.
Prepare a tadka by heating ghee and adding garlic, ginger, and green chillies, then top the saag with it.
Tips
Serve with makke ki roti (maize flour chapati) and jaggery for a balanced meal.
This dish is traditionally labor-intensive but can be simplified with shortcuts like using a blender instead of manual mashing.
