Mangu

saag

Next Dish: Mechoui

Saag is a traditional dish in Indian and Pakistani cuisine made from leafy vegetables, primarily spinach, mustard greens, basella, or collard greens. It is often served with bread such as roti or naan, or rice. Depending on the region, Saag can be seasoned with various spices and sometimes includes paneer (a type of Indian cheese) or meat. The dish is particularly popular in the Punjab regions of India and Pakistan.

green chillies

garlic

tomato

cumin seeds

turmeric powder

red chilli powder

salt

oil

water

butter

heavy cream

garam masala

mustard greens

ginger

onion

spinach

Recipe

Ingredients:

  • 2 bunches of spinach

  • 1 bunch of mustard greens

  • 2 green chillies

  • 1 inch piece of ginger

  • 5 cloves of garlic

  • 1 large onion

  • 1 large tomato

  • 1 teaspoon cumin seeds

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chilli powder

  • 1 teaspoon garam masala

  • Salt to taste

  • 2 tablespoons of oil

  • Water as required

  • 2 tablespoons of butter

  • 2 tablespoons of heavy cream


Instructions:

  1. Clean and wash the spinach and mustard greens thoroughly in water.

  2. In a large pot, add the greens, green chillies, ginger, garlic and a cup of water.

  3. Cover the pot and let it cook on medium heat for about 20 minutes or until the greens are soft.

  4. Once cooked, let it cool down a bit and then blend it to a smooth puree using a blender.

  5. In a separate pan, heat the oil and add cumin seeds. Once they start to splutter, add finely chopped onions and sauté until golden brown.

  6. Add chopped tomatoes, turmeric powder, red chilli powder, garam masala and salt. Cook until the tomatoes are soft and the spices are well combined.

  7. Add the pureed greens to this mixture and mix well. Let it cook on low heat for about 10 minutes.

  8. Add butter and heavy cream to the saag and mix well. Cook for another 2-3 minutes.

  9. Serve hot with roti or rice.