Saucepan@saucepan · Shared this recipeFollowIndian · sideSaag RecipeA warming Punjabi saag made with a blend of mustard leaves, spinach, and fenugreek, slow-cooked with caramelised onions, aromatic spices, and butter.total1 hr 10 minprep25 mincook45 minservings4Original recipe on sanjanafeasts.co.ukKeep this recipeAdd a copy of Saag Recipe to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings250 g mustard leaves, washed250 g spinach, washed100 g fresh fenugreek, washed1 large onion, peeled and cut into rough chunks2 cm piece ginger, peeled and finely chopped5 clove garlic, peeled and finely chopped2 hot green chillies, stalks removed and finely chopped2 tbsp fine cornmeal0.25 tsp salt0.125 tsp baking soda, optional, to cook the greens quickly300 ml water100 g salted butter1 black cardamom1 piece black stone flower1 dried Kashmiri red chilli2 large onions, finely sliced0.25 tsp salt2.5 cm piece ginger, julienned5 clove garlic, finely sliced1 green chillies, finely sliced1 large tomato, finely chopped or blended0.5 tsp turmeric2 tsp garam masala1 small red or white onion, optional, cut into rings2 green chillies, optional, finely slicedExtra butter, as much as you like, optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Trim the tough and woody stems from the mustard leaves and spinach, about 2cm from the root, keeping the remaining stems. Chop them finely.2Step 2: Pick the leaves from the fenugreek and discard the stems. Finely chop the leaves and combine with the chopped mustard leaves and spinach.3Step 3: Place all the ingredients for the pressure cooker inside the pot and cook on medium-high for 15 minutes (about 5 whistles).4Step 4: Carefully remove the cooker lid and allow the saag to cool slightly.5Step 5: Use an immersion blender to blend the saag to a coarse purée. For a smoother texture, blend longer. You can also use a blender, but ensure the mixture has cooled first.6Step 6: In a separate pot, melt 75g of butter over medium heat. Add the black cardamom, black stone flower, dried red chilli, onions, and salt. Cook, stirring frequently, until the onions have cooked down and caramelised very well, about 10 minutes.7Step 7: Add the sliced garlic, ginger juliennes, and green chillies. Stir and cook for a further 3-4 minutes. Add the tomato, turmeric, and 1 tsp garam masala. Stir and cook for 2 minutes, then add the cooked saag mixture. Mix thoroughly and bring to a bubbling simmer.8Step 8: Once the saag is simmering (it might spit, so you may want to cover with a lid), cook for 5 minutes longer.9Step 9: Stir in the remaining 25g butter and 1 tsp garam masala. The saag is now ready.10Step 10: Serve hot, garnished with the additional garnishes (onions, chillies, and butter) if using. It's delicious with Makki di Roti.getsaucepan.com/r/22a0f2c4-1bc4-49d5-a30e-ce99ef7cd038 · Original: https://www.sanjanafeasts.co.uk/2023/12/saag-recipe/
