Spinach and mustard greens recipe (saag)

Delicious Spinach and Mustard Greens Saag Recipe

Saag is a popular North Indian dish, often made with various leafy greens like spinach (palak) and mustard greens (sarson). This hearty and flavorful recipe is a comfort food staple, especially in winter, when mustard greens are in season. Not only is it packed with nutrition, but it's also easy to prepare and full of rich, earthy flavors that pair perfectly with roti or makki di roti (cornmeal flatbread). Let's dive into the perfect recipe for homemade spinach and mustard greens saag!

Why Make Saag?

Saag is a nutrient-dense dish loaded with vitamins, fiber, and antioxidants. Spinach is an excellent source of iron, while mustard greens are rich in vitamins A, C, and K. The combination of these greens makes for a wholesome and satisfying meal that's both delicious and healthy.

Ingredients

• 250g green mustard leaves (sarson), chopped
• 250g spinach, chopped 
• 100g bathua (wild spinach) or kale (optional)
• 1 medium onion, finely chopped
• 2 tomatoes, chopped
• 4 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 green chillies, finely chopped
• 1/2 cup cornmeal
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder (optional)
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 2 tablespoons mustard oil (or any oil)
• Salt to taste
• water as needed

Directions

Step 1: Prepare the Greens

1. Wash the greens thoroughly: Before cooking, it's crucial to clean all the greens properly to remove any dirt or grit.
2. Boil the greens: In a large pot, add mustard greens, spinach, and bathua (if using). Pour in about 1 cup of water and let it simmer on medium heat for 15-20 minutes, until the greens are tender and soft.
3. Blend the greens: After boiling, allow the greens to cool slightly, then blend them into a coarse purée using a blender or a hand masher. This gives the saag its characteristic texture.

Step 2: Prepare the Tempering (Tadka)

1. Heat oil in a pan: Traditional saag uses mustard oil, which adds a pungent, earthy flavor, but you can use any oil of your choice.
2. Add cumin seeds: When the oil is hot, add cumin seeds and let them splutter.
3. Add onions, garlic, and ginger: Sauté the chopped onions, garlic, and ginger until golden brown. This forms the base flavor of the dish.
4. Add tomatoes and green chilies: Once the onions are cooked, toss in the chopped tomatoes and green chilies. Cook this mixture for about 5-7 minutes until the tomatoes break down and the oil starts to separate.

Step 3: Cook the Saag

1. Combine greens with the tempering: Add the blanched greens to the tempering and mix it well let it cook on a low flame for 10-15 minutes so that the flavors blend well.
2. Add cornmeal for thickening: Gradually sprinkle the cornmeal over the saag and mix it in to thicken the texture. This step also helps give saag its unique flavor and consistency.
3. Season the saag: Add turmeric, red chili powder, garam masala, and salt. Adjust the spices based on your taste preference.
4. Simmer and cook: Cover and cook for another 10 minutes on low heat, stirring occasionally to prevent sticking.

Step 4: Serve the Saag

Your delicious spinach and mustard greens saag is ready to be served! Pair it with makki di roti (cornmeal flatbread), a dollop of butter, and some pickled onions for the full traditional experience.

Tips for the Perfect Saag

• Adjust the greens: You can mix and match other greens like fenugreek (methi) or kale, depending on what's available.
• Use mustard oil: If you prefer the authentic Punjabi taste, use mustard oil for a stronger, earthy flavor.
• Make it creamy: For a creamier version, add a tablespoon of butter or ghee while cooking.
• Skip the cornmeal: If you're gluten-free, you can skip the cornmeal and allow the saag to thicken naturally or use a gluten-free alternative.

Nutritional Benefits of Saag

This dish is not only tasty but also a powerhouse of nutrients:

• Spinach and mustard greens : High in vitamins A, C, and K, iron, and calcium.
• Garlic and ginger : Known for their anti-inflammatory and digestive benefits.
• Cornmeal : Adds fiber and texture to the dish, making it more filling.

Conclusion

Spinach and mustard greens saag is an easy-to-make, nutrient-rich dish perfect for lunch or dinner. Whether you're craving a warm, comforting meal or looking for a way to add more greens to your diet, this traditional saag recipe is a great choice. Try it with freshly made makki di roti for an authentic Punjabi meal that will leave your taste buds delighted!

Enjoy your homemade saag!