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A classic Punjabi winter delicacy made from a blend of fresh mustard greens, spinach, and bathua. This rustic, slow-cooked dish is creamy, flavorful, and best enjoyed with Makki ki Roti.
For 4 servings
Prepare and Cook the Greens
Blend and Thicken the Saag
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A classic Punjabi winter delicacy made from a blend of fresh mustard greens, spinach, and bathua. This rustic, slow-cooked dish is creamy, flavorful, and best enjoyed with Makki ki Roti.
This punjabi recipe takes 100 minutes to prepare and yields 4 servings. At 372.02 calories per serving with 8.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow-Cook the Saag (Ghotna)
Prepare the Tempering (Tadka)
Combine and Serve
Substitute ghee with a neutral vegetable oil or mustard oil for the tempering and omit the white butter for serving.
Add 100g of lightly fried paneer cubes to the saag during the last 5 minutes of cooking for added protein and texture.
For an extra rich and creamy finish, stir in 2 tablespoons of fresh cream (malai) just before serving.
Increase the number of green chillies or add a slit red chilli to the tempering for extra heat.
The combination of mustard greens, spinach, and bathua provides a powerful dose of Vitamin A, Vitamin C, Vitamin K, iron, and calcium, which are essential for vision, immunity, bone health, and blood circulation.
This dish is loaded with dietary fiber from the leafy greens, which aids in digestion, promotes a healthy gut microbiome, and helps in maintaining regular bowel movements.
The presence of antioxidants and vitamins from the greens, along with the anti-inflammatory and anti-bacterial properties of ginger and garlic, helps strengthen the immune system.
Leafy greens are known to support cardiovascular health by helping to lower cholesterol and blood pressure. Using ghee in moderation also provides beneficial fatty acids.
Yes, it is very healthy. It's packed with vitamins A, C, and K, as well as iron, calcium, and dietary fiber from the blend of leafy greens. The use of ghee provides healthy fats, and spices like ginger and garlic have anti-inflammatory properties.
A single serving (approx. 1 cup) of Sarson ka Saag contains around 240-280 calories without the topping of white butter. The final calorie count can vary based on the amount of ghee and butter used.
Bathua adds a unique flavor, but if it's not available, you can easily substitute it. Simply increase the amount of spinach by 125g or add 100g of fresh fenugreek leaves (methi) for a different but delicious flavor profile.
Absolutely. You can cook the greens in a large, heavy-bottomed pot with a lid. It will take longer, around 45-60 minutes, for the greens to become completely tender. Ensure you add enough water to prevent them from burning.
Leftover saag can be stored in an airtight container in the refrigerator for up to 4 days. In fact, many people believe it tastes even better the next day! Reheat thoroughly before serving.