Authentic Saag Recipe- Mustard Greens, Spinach & Radish Rotis

Last Updated on 2 months by Neha Deshmukh

Authentic Saag Recipe – Mustard Greens, Spinach & Radish Rotis

Introduction

Oh, Saag! Just the smell of it simmering on the stove instantly transports me back to my grandmother’s kitchen. It’s a dish that embodies comfort, tradition, and the vibrant flavors of Punjab. This isn’t just a recipe; it’s a hug in a bowl, especially when paired with warm, buttery rotis. I remember the first time I attempted this – it took a few tries to get the consistency just right, but the reward was absolutely worth it. Today, I’m sharing my family’s cherished recipe with you, complete with all the tips and tricks I’ve learned along the way.

Why You’ll Love This Recipe

This saag recipe is special because it’s a beautiful blend of flavors and textures. We’re using a combination of mustard greens, spinach, and bathua (lamb’s quarters) which gives it a unique, earthy taste. It’s hearty, incredibly nutritious, and surprisingly easy to make once you get the hang of it. Plus, the homemade rotis take it to a whole other level of deliciousness! It’s perfect for a cozy weekend meal or a festive celebration.

Ingredients

Here’s what you’ll need to create this comforting saag:

• 200 gms saag (mustard greens)
• 100 gms palak (spinach)
• 50 gms bathua (lamb’s quarters)
• 50 gms onions
• 50 gms tomatoes
• 50 gms shalgam (turnip)
• 50 gms mooli (white radish)
• 4-5 garlic cloves
• 1 inch piece ginger
• 1 tsp salt (or to taste)
• 1 pinch heeng (asafoetida)
• 2-3 onions (for the tempering)
• 2 green chillies (adjust to your spice preference)
• 1 tsp jeera (cumin seeds)
• 3-4 garlic cloves (for the tempering)
• 1 tomato (for the tempering)
• 1 heaped tbsp ghee (clarified butter) – and extra for the rotis!

Ingredient Notes

Let’s talk about these ingredients for a sec. The combination of saag, spinach, and bathua is classic, but feel free to experiment! In different regions of Punjab, you’ll find variations using other greens like fenugreek leaves (methi) or even Swiss chard.

Don’t skimp on the ghee, though! It really adds a richness and depth of flavor that’s essential to authentic Punjabi cooking. And asafoetida (heeng)? It’s a bit of an acquired taste, but it adds a wonderful savory note and aids digestion. It’s a staple in Indian cuisine, especially for lentil and vegetable dishes. If you can’t find it, I’ll share a substitution in the FAQs.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your greens a good wash. Clean and roughly chop the mustard greens, spinach, and bathua. Wash them thoroughly – sometimes there’s a little bit of grit hiding in there!
2. Next, chop the radish, turnip, onions, tomatoes, ginger, and garlic into rough pieces. No need to be fancy here, everything will be blended later.
3. Now, for the pressure cooking! Add all the chopped vegetables, salt, and about 2-3 cups of water to your pressure cooker. Cook for 3 whistles. Once it’s done, let the pressure release naturally. This is important for the flavors to develop.
4. Once the cooker is cool, carefully transfer the cooked greens to a blender or food processor. Coarsely grind them using as little of the cooking liquid as possible. We want a slightly textured saag, not a smooth puree.
5. Time for the tempering! Heat ghee in a kadhai (a deep, heavy-bottomed pan). Add the cumin seeds, green chilies (slit them for extra flavor!), and garlic cloves. Let them sizzle for a few seconds until fragrant.
6. Add the chopped onions and sauté until they turn translucent. Then, add the chopped tomatoes and cook until they become mushy and soft.
7. Now, add the asafoetida (heeng) and the ground greens. Pour in the reserved cooking liquid. Bring it to a simmer and let it cook for about 40 minutes, stirring occasionally, until the saag thickens to your desired consistency.
8. While the saag is simmering, let’s make the rotis! In a separate bowl, boil together ghee, sugar, milk, and water. Let it cool completely.
9. Once cooled, knead the boiled mixture with whole wheat flour to form a soft, pliable dough. Let it rest for at least 30 minutes.
10. Divide the dough into equal portions and roll each portion into a roti. Cook the rotis on a low heat until they are golden brown and slightly puffed up.

Finally, serve the hot saag with the warm rotis and a generous dollop of white butter. Pure bliss!

Expert Tips

• Consistency is key: If your saag is too thick, add a little more water. If it’s too thin, continue simmering until it reduces.
• Preventing sticking: The saag can sometimes stick to the bottom of the kadhai. Stir frequently, especially towards the end of the cooking process.
• Perfect Rotis: Don’t overcrowd the pan when cooking the rotis. Cook them one at a time for the best results. A little ghee brushed on both sides while cooking helps them become soft and flaky.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like avocado or sunflower oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend for the rotis. Jowar (sorghum) or bajra (pearl millet) flour work particularly well.
• Spice Level Adjustment: Adjust the number of green chilies to suit your taste. You can also add a pinch of red chili powder for extra heat.
• Festival Adaptation: For Lohri or Baisakhi, try making Makki di Saag – a version of saag made with cornmeal (makki ka atta) instead of wheat flour for the rotis. My aunt always makes this for Lohri, and it’s a family favorite!

Serving Suggestions

Saag and roti are a match made in heaven, but don’t stop there! A side of plain yogurt (dahi) or a sprinkle of finely chopped onions adds a lovely contrast. A glass of lassi (a yogurt-based drink) is also a perfect accompaniment.

Storage Instructions

Leftover saag can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The rotis are best enjoyed fresh, but you can store them in an airtight container for a day or two.

FAQs

(1) What is the best way to clean mustard greens thoroughly?

Mustard greens can be a bit gritty. I like to wash them multiple times, soaking them in water for about 10-15 minutes each time. This helps to loosen any dirt or sand.

(2) Can I use frozen spinach and other greens in this recipe?

Yes, you can! Just make sure to thaw the frozen greens completely and squeeze out any excess water before adding them to the pressure cooker.

(3) What is ‘Heeng’ (Asafoetida) and can I substitute it?

Heeng (asafoetida) is a resin with a pungent smell. It adds a unique savory flavor to Indian dishes. If you can’t find it, you can substitute it with a pinch of garlic powder or onion powder, but it won’t be quite the same.

(4) How do I prevent the saag from sticking to the bottom of the kadhai?

Stir frequently, especially towards the end of the cooking process. Using a heavy-bottomed kadhai also helps to distribute the heat evenly.

(5) Can I make the saag a day ahead?

Absolutely! In fact, the flavors often develop even more overnight. Just reheat it gently before serving.

(6) What is the traditional accompaniment to Saag besides roti?

While roti is the most common accompaniment, a dollop of homemade white butter (makhan) is considered a real treat! Some people also enjoy it with a side of plain yogurt (dahi) or a sprinkle of finely chopped onions.