Saag

Nutrition · per serving

Steps

1. 1

   Prepare all the vegetables first: trim any very tough mustard stems, then roughly chop the mustard greens and spinach. Finely chop the onion, roughly chop the ginger, and slit the green chilies. This mise en place helps the greens cook evenly and quickly.

   350 g mustard greens, stems trimmed and roughly chopped250 g spinach, roughly chopped120 g onion, finely chopped20 g ginger, roughly chopped2 green chilies, slit
2. 2

   Add the mustard greens, spinach, onion, ginger, green chilies, water, and salt to a wide pot. Cover and bring to a boil over medium-high heat, then reduce to a lively simmer and cook for 20-22 minutes, stirring once or twice, until the mustard stems are tender and the greens are completely wilted. The mixture should look soft and collapsed, not watery and raw.

   350 g mustard greens, stems trimmed and roughly chopped250 g spinach, roughly chopped120 g onion, finely chopped20 g ginger, roughly chopped2 green chilies, slit250 ml water6 g salt
3. 3

   Meanwhile, whisk the maize flour with the water until completely smooth. Making a slurry prevents lumps when it goes into the hot greens.

   20 g maize flour60 ml water
4. 4

   Blend the cooked greens in the pot with an immersion blender until mostly smooth but still slightly textured, or cool briefly and blend in a countertop blender in batches. Saag should be creamy and rustic, not perfectly pureed.

5. 5

   Return the pot to low heat and stir in the maize flour slurry. Cook for 8-10 minutes, stirring often, until the saag thickens to a spoon-coating consistency and the raw taste of the maize flour disappears. If it becomes too thick, loosen with a splash of hot water; if too thin, simmer a little longer uncovered.

   20 g maize flour60 ml water
6. 6

   For the tarka, heat the ghee in a small pan over medium heat. Add the sliced garlic and fry gently for 1-2 minutes until light golden, then add the red chili flakes and swirl for a few seconds. Do not let the garlic turn dark brown or it will taste bitter.

   30 g ghee20 g garlic, thinly sliced1 g red chili flakes
7. 7

   Pour the hot garlic tarka over the saag and stir half through, leaving some on top for aroma. Simmer 1 minute more, then serve hot.

   30 g ghee20 g garlic, thinly sliced1 g red chili flakes

Origin & History

Saag is a beloved family of slow-cooked leafy green dishes across Punjab, including in Pakistan, where mustard greens are especially prized in winter. Pakistani versions often combine sarson (mustard greens) with spinach for balance, then finish the dish with a fragrant garlic tarka and sometimes maize flour for body.