Mustard Spinach Sabzi Recipe – Authentic Indian Greens Recipe

Last Updated on 2 months by Neha Deshmukh

Mustard Spinach Sabzi Recipe – Authentic Indian Greens Recipe

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to sneak more greens into your diet. And let me tell you, this Mustard Spinach Sabzi (or saag as we often call it) is a total winner. It’s packed with flavour, surprisingly easy to make, and a wonderful way to enjoy the goodness of seasonal greens. I first made this when I was trying to recreate my grandmother’s recipe, and honestly, it’s become a regular in my kitchen ever since!

Why You’ll Love This Recipe

This isn’t just another greens recipe. The combination of mustard leaves and spinach creates a beautiful balance of flavours – slightly bitter, earthy, and wonderfully comforting. Plus, the little touch of cornmeal adds a unique texture that sets it apart. It’s a healthy, delicious, and satisfying dish that’s perfect for a weeknight meal or a festive spread.

Ingredients

Here’s what you’ll need to make this vibrant sabzi:

• 2 cups Mustard Leaves
• 1.5 cups Spinach
• 1 medium Onion
• 4-5 Garlic cloves
• 1 inch Ginger
• 2 tablespoons Ghee
• 0.25 teaspoon Cumin Seeds
• 0.5-1 teaspoon Green Chilies (adjust to your spice preference!)
• 0.5 teaspoon Lemon Juice
• 0.25 teaspoon Fenugreek Powder (Kasuri Methi)
• 0.5 teaspoon Garam Masala
• 1 teaspoon Cornmeal
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Mustard Leaves: Regional Variations & Selection

Mustard leaves, or sarson ka saag, have a lovely pungent flavour. They can vary a bit depending on where you are in India. Look for bright green leaves that aren’t wilted or bruised. If you can find baby mustard leaves, they’re even more tender!

Spinach: Choosing the Right Type

I prefer using regular spinach for this recipe, but you can experiment with baby spinach if you like a milder flavour. Just remember baby spinach cooks down a lot quicker.

Ghee: The Importance of Clarified Butter in Indian Cooking

Ghee is essential for that authentic flavour. It adds a richness that butter just can’t replicate. If you’re new to ghee, it’s clarified butter – meaning the milk solids have been removed, leaving behind pure butterfat. It has a higher smoke point and a beautiful nutty aroma.

Fenugreek Powder (Kasuri Methi): Flavor Profile & Uses

Don’t skip the fenugreek powder! It adds a unique, slightly bitter, and wonderfully aromatic flavour. Crush it between your palms before adding it to release its fragrance.

Cornmeal: A Unique Thickening Agent

The cornmeal is a little secret that adds a lovely texture to the sabzi. It’s not traditional in every recipe, but my family always adds it, and I love the subtle difference it makes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your mustard leaves and spinach a good wash. Roughly chop them, keeping the tender stems – they add flavour!
2. Microwave the spinach uncovered for about 4 minutes. This helps it wilt down nicely. Set it aside.
3. Next, microwave the mustard leaves with 4 tablespoons of water for around 6 minutes. Let them cool slightly before handling.
4. Now, grind both the spinach and mustard leaves separately into coarse pastes. You don’t want them super smooth – a little texture is good!
5. Heat the ghee in a pan over medium heat. Once it’s hot, add the cumin seeds and let them splutter – that’s when you know the flavour is blooming.
6. Add the chopped garlic and sauté until it turns golden brown. Then, add the chopped onion and cook until it becomes translucent.
7. Grate in the ginger and sauté for another minute until fragrant.
8. Time to add the greens! Mix in the mustard and spinach pastes and let it simmer for a few minutes, until it starts to bubble.
9. In a small bowl, combine the cornmeal with 2 tablespoons of water to make a smooth slurry.
10. Add the cornmeal slurry to the pan, along with the green chilies, fenugreek powder, garam masala, and salt. Cook for 3-4 minutes, stirring constantly, until the sabzi thickens.
11. Finally, stir in the lemon juice. Garnish with a dollop of white butter (if you’re feeling fancy!) and serve hot.

Expert Tips

• Don’t overcook the greens! You want them to retain some of their vibrant colour and nutrients.
• Adjust the amount of green chilies to your liking.
• Taste and adjust the salt as needed.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like avocado or sunflower oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you prefer a milder flavour, reduce the amount of green chilies or remove the seeds. For extra heat, add a pinch of red chili powder.
• Festival Adaptations (Makar Sankranti/Lohri): This sabzi is traditionally made during Makar Sankranti and Lohri. Serve it with makki ki roti (cornbread) and a dollop of white butter for an authentic festive meal. My family always makes a big batch for these celebrations!

Serving Suggestions

This Mustard Spinach Sabzi is delicious with:

• Roti (Indian flatbread)
• Rice
• Paratha (stuffed flatbread)
• A side of yogurt or raita

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to clean mustard leaves?

Wash them thoroughly under cold running water, removing any dirt or tough stems.

Can I use frozen spinach and mustard greens for this recipe?

Yes, you can! Just make sure to thaw them completely and squeeze out any excess water before grinding.

What can I substitute for ghee?

You can use any cooking oil, but ghee really does add a unique flavour. If you want a similar richness, try using butter.

How can I adjust the bitterness of the mustard greens?

Blanching the mustard greens for a minute or two before grinding can help reduce the bitterness. You can also add a touch of sweetness, like a pinch of sugar or jaggery.

Is this sabzi suitable for a weight-loss diet?

Absolutely! It’s packed with nutrients and low in calories.

What is the role of cornmeal in this recipe?

The cornmeal acts as a thickening agent, giving the sabzi a lovely texture. It’s a little trick I learned from my grandmother!

Enjoy this delicious and healthy Mustard Spinach Sabzi! I hope it becomes a favourite in your kitchen too. Let me know how it turns out in the comments below!