Traditional Punjabi Saag
Experience the rich and earthy flavors of North India with Traditional Punjabi Saag, a comforting dish that pays homage to the region’s vibrant culinary heritage. Made with a wholesome blend of fresh mustard greens and spinach, this recipe features a velvety texture enhanced by the perfect balance of spices like garam masala and red chili powder. Slow-simmered and enriched with creamy maize flour and aromatic ghee, each bite delivers a delightful fusion of green goodness and robust seasoning. Pair this authentic saag with makki di roti or freshly prepared flatbread for a quintessential Punjabi feast. Perfect for cozy dinners, this dish is a nutrient-packed taste of tradition that’s both satisfying and soulful. Keywords: Punjabi Saag recipe, mustard greens, Indian vegetarian dish, traditional Indian food.
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Recipe Information
Ingredients
- 500 grams Mustard greens
- 250 grams Spinach leaves
- 500 ml Water
- 3 tablespoons Ghee
- 1 large Onion
- 5 pieces Garlic cloves
- 1 inch Ginger
- 2 pieces Green chilies
- 2 tablespoons Maize flour
- 1 teaspoon Salt
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
Instructions
Rinse the mustard greens and spinach thoroughly under running water to remove any dirt or grit. Drain well.
Chop the mustard greens and spinach leaves coarsely.
In a large pot, add the water and bring it to a boil.
Add the chopped mustard greens and spinach to the boiling water. Simmer for 30 minutes until the greens are tender.
Meanwhile, finely chop the onion, garlic, ginger, and green chilies.
Once the greens are cooked, drain them and let them cool slightly.
Blend the cooled greens into a coarse paste using a hand blender or food processor. Set aside.
In a separate heavy-bottomed pan, heat the ghee over medium heat.
Add the cumin seeds and let them splutter for a few seconds.
Add the chopped onion and sauté until translucent and lightly golden.
Add the chopped garlic and ginger, and stir for another minute until fragrant.
Add the green chilies, and sauté for an additional minute.
Add the maize flour and stir well, ensuring the flour is mixed thoroughly and toasted slightly.
Transfer the blended green paste to the pan and mix well with the onion mixture.
Stir in the salt, garam masala, and red chili powder.
Cook the saag over low heat for another 10-15 minutes, stirring occasionally. Adjust seasoning if needed.
Serve hot with makki di roti or any flatbread of your choice.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 19.3 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 984 mg | 76% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4028 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
