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Time to cook
2 hours
Difficulty
Easy
Serves
2
A classic Punjabi dish made with mustard greens, spinach, and other greens, cooked and tempered with spices and oil.
Mustard Greens
1.5 cup
Bathua Leaves
1.5 cup
Spinach
1.5 cup
Radish Leaves
0.25 cup
Radish
0.25 cup
Methi Leaves
2.5 tbsp
Onion Raw
0.25 cup
Tomatoes
0.25 cup
Fresh Ginger
0.5 inch
Green Chillies
1 tbsp
Fresh Garlic
2 clove
Red Chilli Powder
0.25 tsp
Asafoetida
0.25 tsp
Water
0.75 cup
Corn Meal
0.5 tbsp
Salt
1 pinch
Cold Pressed Olive Oil
1 tbsp
Prep
Clean and chop all the greens. Then wash or rinse them thoroughly in running water.
Cooking
In a pressure cooker or a pan, combine sarson, bathua leaves, palak, mooli ke patte, white radish root, fenugreek leaves, onion, tomato, ginger, garlic, green chilies, hing, water, and salt.
If using a pressure cooker, cover it and cook for 6 to 7 minutes or more on medium-high heat. If using a pan, cover it and let the greens cook until they become tender and softened. Remember to check occasionally.
Pour the cooked greens along with the stock and maize flour into a blender. Blend until you achieve a smooth consistency.
In another deep pan or the same pressure cooker, pour the pureed greens and cook for 25-30 minutes over low heat, stirring occasionally.
In another small pan, heat oil and saute chopped onions until they turn light brown over medium-low heat.
Add the prepared saag, stir, and simmer for a couple of minutes. Stir occasionally while the saag is simmering.