Mustard Greens Saag Recipe – Authentic Indian Spinach & Bathua Delight

Last Updated on 4 months by Neha Deshmukh

Mustard Greens Saag Recipe – Authentic Indian Spinach & Bathua Delight

Hey everyone! If you’re anything like me, there’s something incredibly comforting about a big bowl of saag with warm roti on a chilly evening. This Mustard Greens Saag is a family favorite – a vibrant, flavorful dish packed with goodness. I first made this when I was trying to recreate my grandmother’s recipe, and honestly, it took a few tries to get it just right! But now, I’m so excited to share my version with you. It’s easier than you think, and the results are seriously delicious.

Why You’ll Love This Recipe

This isn’t just any saag recipe. It’s a beautiful blend of flavors and textures, combining the slightly pungent bite of mustard greens with the mild sweetness of spinach and the unique earthiness of bathua. It’s incredibly nutritious, wonderfully comforting, and perfect for a cozy weeknight meal or a festive celebration. Plus, it’s surprisingly simple to make!

Ingredients

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

• 400 grams Mustard Greens
• 400 grams Spinach
• 150 grams Bathua (Chenopodium)
• 2-3 Green Chillies
• To taste Salt
• 2 tbsp Ghee (Clarified Butter)
• 1 tsp Ginger Garlic Paste
• 3 Tomatoes

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your saag.

Mustard Greens: Selecting & Preparing

Mustard greens (sarson ka saag) can sometimes have a slightly bitter taste. Look for younger, tender leaves for a milder flavor. Don’t skip the thorough washing – they can be a little gritty! I usually fill my sink with cold water and swish them around a few times.

Spinach: Varieties & Freshness

You can use any type of spinach you prefer – baby spinach works well for a milder flavor, while mature spinach will give a more robust taste. Just make sure it’s fresh and vibrant green, with no signs of wilting or yellowing.

Bathua (Chenopodium): A Nutritional Powerhouse & Regional Significance

Bathua is a bit of a hidden gem! It’s a leafy green that’s particularly popular in North Indian cuisine, especially during the winter months. It’s incredibly nutritious and adds a lovely earthy flavor to the saag. You might find it at Indian grocery stores or farmers’ markets.

Ghee (Clarified Butter): The Traditional Fat & Alternatives

Ghee is the traditional fat used in saag, and it really adds a wonderful richness and aroma. But if you don’t have ghee, you can substitute with vegetable oil or butter. Just keep in mind the flavor will be slightly different.

Green Chillies: Heat Levels & Adjustments

Green chillies add a lovely kick! I usually use 2-3, but feel free to adjust the quantity depending on your spice preference. You can also remove the seeds for a milder heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, clean, and roughly chop your mustard greens, spinach, and bathua leaves, including the tender stems. Don’t worry about being too precise with the chopping – it all gets blended later!
2. Add the chopped greens, salt, green chillies, and chopped tomatoes to a pressure cooker. Add about a cup of water. Cook for 2-3 whistles. Once cooked, let it cool completely. This is important – you don’t want to burn yourself!
3. Now, blend the cooked greens into a coarse or smooth paste using a blender. I prefer a slightly coarse texture, but it’s really up to you.
4. Heat the ghee in a pan over medium heat. Add the ginger-garlic paste and sauté for about a minute, until fragrant. Be careful not to burn the garlic!
5. Add the chopped tomatoes to the pan and cook until they’re soft and pulpy, mashing them occasionally with the back of a spoon. This usually takes about 5-7 minutes.
6. Finally, mix the blended saag into the pan. Cook for 4-5 minutes on low heat, stirring occasionally. This allows the flavors to meld together beautifully.
7. Serve hot with makki ki roti (cornmeal flatbread) or your favorite roti!

Expert Tips

• Don’t overcrowd the pressure cooker. If you have a lot of greens, cook them in batches.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!
• For a richer flavor, add a dollop of cream or yogurt just before serving.

Variations

• Vegan Adaptation: Simply substitute the ghee with vegetable oil.
• Gluten-Free Suitability: This recipe is naturally gluten-free! Just ensure your roti is also gluten-free.
• Spice Level Adjustment: Add more or fewer green chillies, or a pinch of red chilli powder, to adjust the spice level.
• Festival Adaptations (Lohri, Makar Sankranti): This saag is traditionally made during Lohri and Makar Sankranti. Some families add a touch of jaggery (gur) for a slightly sweet flavor.

Serving Suggestions

This saag is best enjoyed hot, straight from the pan! It pairs perfectly with:

• Makki ki roti (cornmeal flatbread) – a classic combination!
• Whole wheat roti
• Rice
• A side of yogurt or raita

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. You can also freeze it for longer storage.

FAQs

What is the best way to wash mustard greens?

Fill a large bowl or your sink with cold water. Swish the mustard greens around to loosen any dirt, then lift them out of the water (leaving the dirt behind). Repeat this process several times until the water is clear.

Can I use frozen spinach in this recipe?

Yes, you can! Just thaw the frozen spinach completely and squeeze out any excess water before adding it to the pressure cooker.

What is Bathua and where can I find it?

Bathua is a leafy green vegetable popular in North Indian cuisine. You can usually find it at Indian grocery stores or farmers’ markets, especially during the winter months.

How can I adjust the spice level of this saag?

Adjust the number of green chillies you use, or add a pinch of red chilli powder. Removing the seeds from the green chillies will also reduce the heat.

What is the best roti to serve with this saag?

Makki ki roti (cornmeal flatbread) is the traditional and most delicious pairing! But whole wheat roti also works beautifully.

Can this saag be made ahead of time?

Yes! You can make the saag a day or two in advance and store it in the refrigerator. The flavors will actually develop even more over time.