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Tender, fall-off-the-bone mutton slow-cooked in a vibrant, creamy puree of mustard greens and spinach. This hearty Punjabi classic is rich with rustic flavors and best enjoyed with makki di roti.
For 4 servings
Prepare the Greens
Cook the Mutton Masala
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Tender, fall-off-the-bone mutton slow-cooked in a vibrant, creamy puree of mustard greens and spinach. This hearty Punjabi classic is rich with rustic flavors and best enjoyed with makki di roti.
This punjabi recipe takes 120 minutes to prepare and yields 4 servings. At 585.02 calories per serving with 58.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Mutton
Combine and Simmer
Prepare Final Tempering (Tadka)
You can substitute mutton with bone-in chicken (adjust pressure cooking time to 10-12 minutes) or lamb.
For a more complex flavor, add a small amount of bathua (chenopodium) or fenugreek leaves (methi) along with the spinach and mustard greens.
For a richer, creamier finish, stir in 2 tablespoons of heavy cream or a dollop of white butter (makhan) just before serving.
Replace mutton with paneer cubes or chickpeas. Add the paneer/chickpeas after the masala is ready and simmer with the saag puree.
Both spinach and red meat are excellent sources of heme and non-heme iron, which is crucial for producing red blood cells and preventing anemia.
Mutton provides high-quality protein containing all essential amino acids, which are vital for muscle growth, tissue repair, and overall body function.
The leafy greens are packed with Vitamin A for vision, Vitamin C for immunity, and Vitamin K for bone health and blood clotting.
The dish contains powerful ingredients like garlic, ginger, and turmeric, which are known for their anti-inflammatory and immune-boosting properties.
One serving of Saag Meat (approximately 1.5 cups) contains around 480-550 calories, depending on the fat content of the mutton and the amount of ghee used.
Saag Meat can be part of a healthy diet. It's rich in protein from mutton and packed with iron, fiber, and vitamins from the leafy greens. However, it is also high in saturated fat from the red meat and ghee, so it should be consumed in moderation.
Absolutely. Use bone-in chicken pieces and reduce the pressure cooking time in Step 3 to about 10-12 minutes on low heat after the first whistle. The rest of the recipe remains the same.
Mustard greens have a natural pungent bitterness. To reduce it, ensure you remove the thick, tough stems. You can also blanch the chopped greens in boiling salted water for 2-3 minutes, then drain and proceed with the recipe. The combination with spinach also helps balance the flavor.
Yes, you can. To cook the mutton, use a heavy-bottomed pot (like a Dutch oven). After searing and adding water, cover the pot and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender. The greens can also be boiled in an open pot until soft.
Maize flour is a traditional thickening agent in Punjabi saag. It gives the gravy a creamy, rustic texture and a subtle, sweet corn flavor that complements the greens perfectly.