Punjabi Saag Recipe: 5 Steps To Make This Popular North Indian Dish

Punjab’s saag is a winter staple in Northern India. The spicy pureed greens are served with makke ki roti (flatbread) and a dollop of butter, making it a nutritious and delicious meal. Here is a complete step-by-step-guide to making this mouthwatering dish.

Ingredients for Punbaji Saag

• 250 grams mustard greens
• 250 grams mixed greens including spinach and bathua (chenopodium)
• 1 chopped onion
• 5-6 chopped garlic cloves
• 2 chopped tomatoes
• 3 inch chopped white radish (mooli)
• 1 inch chopped ginger
• 2 chopped green chilies
• 1/2 teaspoon red chili powder
• 1 teaspoon salt
• 1.5 cups water
• 2 tablespoons maize flour (makki ka atta)

For Tempering/Tadka

• 1 chopped onion
• 2 dried red chilies
• 2-3 tablespoons ghee
• 1/4 teaspoon hing
• 3-4 chopped garlic cloves
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala

Punjabi Saag Recipe

1. Begin by washing and chopping the greens, then add them to the pressure cooker. Add a mixture of sautéed onion, garlic, ginger, and green chillies on top. Incorporate diced tomatoes and white radish, followed by a sprinkle of red chili powder and salt. Add 1.5 cups of water, stirring well to combine. Cook the mixture until it's tender and fully cooked. Pressure cook for 5-6 whistles on high heat.
2. Once the pressure cooker or Instant Pot has been opened, use an immersion blender to puree the saag to your desired consistency. If you don't have an immersion blender, let it cool slightly before transferring it to a regular blender. Blend until you reach a coarse paste, or use a high-speed blender for a smoother texture
3. Transfer the saag to a pot on the stovetop over medium-low heat. To thicken the saag, mix in 2 tablespoons of maize flour. Reduce the heat to low and let the saag simmer for 20-25 minutes, stirring occasionally, until it reaches your desired consistency.
4. To prepare the final tadka, heat a small pan over medium heat. Once hot, add a dollop of ghee, followed by hing and minced garlic. Sauté briefly until fragrant, then add chopped onion and dried red chillies. Continue cooking until the onions and garlic turn lightly golden. Finish by stirring in coriander powder and garam masala.
5. Pour the prepared tadka over the saag and mix well to combine. Serve the delicious sarson ka saag hot, paired with makki roti.

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