Saag Meat

Name: Saag Meat
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g mutton (bone-in curry cut pieces); 300 g spinach (washed, roughly chopped); 200 g mustard greens (washed, roughly chopped); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (finely chopped); 6 pcs garlic (cloves, chopped); 2 pcs green chili (slit); 2 tbsp oil; 1 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 cup water

RATING

4.6/5(135)

TASTE SCORE

9/10

Tender mutton simmered with spinach and mustard greens makes a deeply savory curry with earthy flavor and gentle warmth. It is rich without being heavy and tastes especially good with roti or plain rice.

PREP

20m

COOK

55m

SERVES

1 KATORI

490 cal

SERVINGS

METHOD · 6 STEPS

boil · ~10 min
Boil the greens.
1.Add spinach, mustard greens, and 1 cup water to a pot.
2.Cook on medium heat until the leaves wilt and soften completely (8-10 min).
3.Cool slightly, then blend or mash to a coarse saag.
TIPKeep the saag slightly coarse for the best texture.
saute · ~9 min
Cook the onion base.
1.Heat oil in a heavy pan over medium heat.
2.Add cumin seeds and let them sizzle for 20-30 seconds.
3.Add onion and cook until light golden (6-7 min).
4.Add ginger, garlic, and green chili and cook until fragrant (1 min).
TIPDo not rush the onions; they build the curry's depth.
saute · ~6 min
Add the tomatoes and spices.
1.Add tomato and cook until soft and pulpy (4-5 min).
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Mix well and cook for 1 minute.
simmer · ~40 min
Cook the mutton.
Add the mutton and stir well to coat it in the masala. Cook for 5 minutes, then add 1 cup water, cover, and simmer until the meat is tender, about 30-35 minutes.
TIPStir once or twice during simmering so the masala does not catch at the bottom.
simmer · ~10 min
Finish with the saag.
Add the prepared saag to the pan and mix well. Simmer uncovered for 8-10 minutes until the curry thickens and the greens coat the meat nicely. Sprinkle in garam masala at the end.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed pan for the mutton so the onion-tomato masala does not scorch during the long simmer.
2
Keep the saag slightly coarse instead of making it silky smooth; that rustic texture clings better to the meat.
3
Brown the onions only to light golden, not dark brown, or the greens can taste muddy instead of fresh and earthy.
4
If the mutton is still firm after 35 minutes, add a splash of hot water and keep simmering until a piece near the bone turns tender.
5
Simmer uncovered after adding the saag so excess moisture evaporates and the gravy thickens to a coating consistency.
6
This curry tastes even better the next day; rest it overnight so the mutton and greens absorb the masala fully.
7
Reheat gently on low heat with a little water if needed, as saag-based curries thicken considerably in the fridge.