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Saag Recipe

Indian · Main course · 45 min total

Saag is a classic North Indian dish made with leafy greens and spices, often served with bread or rice. This version uses spinach and mustard greens for an authentic flavor.

Ingredients

• 2 bunches spinach (about 1 lb), washed and chopped
• 1 bunch mustard greens (about 8 oz), washed and chopped
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, slit
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 1/2 cup water
• 2 tablespoons heavy cream (optional)

Instructions

1. Blanch the spinach and mustard greens in boiling water for 2 minutes, then drain and transfer to ice water. Squeeze out excess water and blend into a coarse puree.
2. Heat ghee in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add onion and sauté until golden brown, about 5 minutes.
4. Add garlic, ginger, and green chilies; cook for 1 minute.
5. Add coriander, turmeric, and red chili powder; stir for 30 seconds.
6. Add the green puree, salt, and 1/2 cup water. Mix well and bring to a simmer.
7. Cover and cook on low heat for 15-20 minutes, stirring occasionally.
8. Stir in heavy cream if using, and cook for another 2 minutes. Serve hot.

Tips

• For a vegan version, use oil instead of ghee and omit cream.
• Serve with naan, roti, or steamed rice.
• Leftovers can be refrigerated for up to 3 days.

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