Indian 45 min

Saag (Sarson Ka Saag)

Name: Saag (Sarson Ka Saag)
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.5 lbs mustard greens (sarson), roughly chopped; 1 lb fresh spinach, roughly chopped; 1/2 cup turnip greens (optional); 4 tablespoons ghee; 1 large onion, finely diced; 5 cloves garlic, minced; 2-inch ginger, grated; 2 green chiles, chopped; 1 teaspoon cumin; 1/2 teaspoon turmeric; 2 tablespoons cornmeal (makkai da atta); Salt to taste; Butter and makki di roti (cornbread) for serving

vegetarianvegangluten-freehealthy

Ingredientsfor 2

180

Cal

Protein

14g

Carbs

12g

Fat

11.5 lbs mustard greens (sarson), roughly chopped
21 lb fresh spinach, roughly chopped
31/2 cup turnip greens (optional)
44 tablespoons ghee
51 large onion, finely diced
65 cloves garlic, minced
72-inch ginger, grated
82 green chiles, chopped
91 teaspoon cumin
101/2 teaspoon turmeric
112 tablespoons cornmeal (makkai da atta)
12Salt to taste
13Butter and makki di roti (cornbread) for serving

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Instructions

1
Wash all greens thoroughly. Place in a large pot with minimal water, green chiles, garlic, ginger, and salt. Bring to a boil, cover, and simmer for 20 minutes until completely tender. The greens should be very soft.
2
Use an immersion blender to blend partially — traditional saag has some texture, not fully smooth. Stir in cornmeal and cook for 10 more minutes, stirring frequently, until the saag thickens.
3
Heat ghee in a small pan. Add cumin seeds and sizzle 30 seconds. Add onion and cook 8–10 minutes until golden brown. Pour this tadka over the saag. Stir in remaining ghee. Serve very hot with makki di roti and a dollop of white butter.