pakistanisaagmustard-greensvegetarianwinterstovetopgarlic

Saag

Name: Saag
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: Pakistani
Ingredients: 350 g mustard greens, stems trimmed and roughly chopped; 250 g spinach, roughly chopped; 120 g onion, finely chopped; 20 g ginger, roughly chopped; 2 green chilies, slit; 250 ml water; 6 g salt; 20 g maize flour; 60 ml water; 30 g ghee; 20 g garlic, thinly sliced; 1 g red chili flakes

This saag is velvety, earthy, and deeply savory, with the gentle bite of mustard greens mellowed by spinach. A final pour of ghee-fried garlic and chili gives it a rich, aromatic finish that makes the whole dish feel warm and comforting.

50 min

2 servings

229 kcal

Pakistani

Ingredients

Saag base

350 gmustard greens, stems trimmed and roughly chopped
250 gspinach, roughly chopped
120 gonion, finely chopped
20 gginger, roughly chopped
2green chilies, slit
250 mlwater
6 gsalt

Maize thickener

20 gmaize flour
60 mlwater

Tarka

30 gghee
20 ggarlic, thinly sliced
1 gred chili flakes

Instructions

1
Prepare all the vegetables first: trim any very tough mustard stems, then roughly chop the mustard greens and spinach. Finely chop the onion, roughly chop the ginger, and slit the green chilies. This mise en place helps the greens cook evenly and quickly.
2
Add the mustard greens, spinach, onion, ginger, green chilies, water, and salt to a wide pot. Cover and bring to a boil over medium-high heat, then reduce to a lively simmer and cook for 20-22 minutes, stirring once or twice, until the mustard stems are tender and the greens are completely wilted. The mixture should look soft and collapsed, not watery and raw.
3
Meanwhile, whisk the maize flour with the water until completely smooth. Making a slurry prevents lumps when it goes into the hot greens.
4
Blend the cooked greens in the pot with an immersion blender until mostly smooth but still slightly textured, or cool briefly and blend in a countertop blender in batches. Saag should be creamy and rustic, not perfectly pureed.
5
Return the pot to low heat and stir in the maize flour slurry. Cook for 8-10 minutes, stirring often, until the saag thickens to a spoon-coating consistency and the raw taste of the maize flour disappears. If it becomes too thick, loosen with a splash of hot water; if too thin, simmer a little longer uncovered.
6
For the tarka, heat the ghee in a small pan over medium heat. Add the sliced garlic and fry gently for 1-2 minutes until light golden, then add the red chili flakes and swirl for a few seconds. Do not let the garlic turn dark brown or it will taste bitter.
7
Pour the hot garlic tarka over the saag and stir half through, leaving some on top for aroma. Simmer 1 minute more, then serve hot.

Nutrition per serving

229 kcal

Calories

Protein

18g

Carbs

15g

Fat

Fiber

Notes

•Serve with makki ki roti, chapati, or plain steamed rice.
•If the mustard greens are especially mature and fibrous, cook them 5 minutes longer before blending.
•For a deeper traditional flavor, use a hand masher instead of fully blending.
•A small knob of butter on top is optional but not necessary because the ghee tarka already adds richness.

Background

Saag is a beloved family of slow-cooked leafy green dishes across Punjab, including in Pakistan, where mustard greens are especially prized in winter. Pakistani versions often combine sarson (mustard greens) with spinach for balance, then finish the dish with a fragrant garlic tarka and sometimes maize flour for body.

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