Spinach Radish Saag Recipe – Authentic Indian Greens & Makki Roti

Last Updated on 4 months by Neha Deshmukh

Spinach Radish Saag Recipe – Authentic Indian Greens & Makki Roti

Hey everyone! If you’re anything like me, there’s something incredibly comforting about a big bowl of saag, especially on a chilly evening. This Spinach Radish Saag is a little different from your usual, though – the radish adds a lovely peppery bite that really elevates the whole dish. I first made this when I was trying to use up some beautiful radishes from the farmer’s market, and it quickly became a family favorite. It’s surprisingly easy to make, and the vibrant flavors are just so good. Let’s get cooking!

Why You’ll Love This Recipe

This saag isn’t just delicious; it’s packed with nutrients! Spinach and radish are both super healthy, and the simple cooking method helps retain all those good vitamins. Plus, the combination of flavors is just fantastic – earthy spinach, peppery radish, and a warm, comforting spice blend. It’s a perfect dish for a weeknight meal or a festive gathering. And honestly, what’s not to love about a recipe that pairs perfectly with warm, buttery makki ki roti?

Ingredients

Here’s what you’ll need to make this flavorful saag:

• 2 bunches spinach, chopped (about 250-300g)
• 2-3 radish with tender leaves, chopped (about 200g)
• 1-1 cup onions, chopped (about 150-200g)
• 1.5 cups tomatoes, chopped (about 300g)
• 1 teaspoon green chili, chopped (adjust to your spice preference)
• 1 teaspoon ginger, chopped
• 1 teaspoon garlic, chopped
• 1 teaspoon red chili powder or paprika
• 2-3 tablespoons Butter
• 1 tablespoon maize flour (makki ka atta) or cornmeal
• 1 cup water (approximately 240ml)
• As required salt
• 1 cup onion, finely chopped (for tempering)
• 1 teaspoon green chillies, chopped (optional, for tempering)
• 1 teaspoon chopped ginger (optional, for tempering)
• 1-2 tablespoons Ghee (clarified butter)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Makki ka Atta/Maize Flour: This is a game-changer! It adds a beautiful texture and slightly sweet flavor to the saag. If you can’t find it, cornmeal is a good substitute, but makki ka atta is worth seeking out if you want the authentic taste.
• Radish Leaves: Don’t throw them away! They’re incredibly nutritious and add a wonderful peppery flavor. Make sure to wash them thoroughly.
• Chili Usage: Spice levels are a very personal thing in Indian cooking. I’ve suggested 1 teaspoon of green chili, but feel free to adjust based on your preference. Some regions in India use baharat chili powder for a smoky heat, while others prefer the fresh bite of green chilies.
• Freshness is Key: Using fresh, vibrant spinach and radish will make a huge difference in the final flavor.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, rinse and chop your spinach and radish (including those lovely leaves!). Combine them in a microwave-safe bowl with the chopped onions, tomatoes, ginger, garlic, green chilies, and water.
2. Microwave on high for 7-8 minutes, until the greens are wilted and softened.
3. Now, add the butter, maize flour, red chili powder, and salt to the bowl. Give it a good stir.
4. Microwave again on medium for 12-15 minutes, stirring halfway through. This helps the flour cook and thicken the saag. Let it cool slightly – it’ll be hot!
5. Carefully blend the mixture to your desired consistency. I like mine a little coarse, but you can make it completely smooth if you prefer.
6. Microwave the puree for another 4-5 minutes to thicken it up even more.
7. Time for the tadka (tempering)! Melt the ghee in a separate microwave-safe bowl. Add the finely chopped onions, green chilies (if using), and ginger. Microwave until the onions turn a beautiful golden brown.
8. Pour the tempered onions into the saag and mix well. Microwave for a final 2-3 minutes to let all those flavors meld together.

Expert Tips

• Don’t Overcook: Overcooked spinach can become bitter. Keep a close eye on it during the microwaving process.
• Adjust the Water: The amount of water you need will depend on the juiciness of your spinach and tomatoes. Start with 1 cup and add more if needed.
• Taste as You Go: Seasoning is crucial! Taste the saag throughout the cooking process and adjust the salt and chili powder as needed.

Variations

• Mustard Greens: My friend, Priya, loves adding a handful of chopped mustard greens for an extra punch of flavor.
• Bathua Saag: If you can find bathua (chenopodium album), definitely add it! It’s a traditional ingredient in Punjabi saag.
• Sarson ka Saag: For a classic Punjabi flavor, use a combination of spinach, mustard greens, and radish.

Vegan Adaptation

No problem! Simply substitute the butter with a vegan butter alternative and the ghee with a plant-based oil like coconut oil or avocado oil. It’s just as delicious!

Gluten-Free Adaptation

This recipe is naturally gluten-free, as long as you ensure your red chili powder doesn’t contain any gluten-based additives.

Spice Level Adjustment

Want more heat? Add another green chili or a pinch of cayenne pepper. Prefer it milder? Reduce the amount of green chili or omit it altogether.

Festival Adaptations (Lohri, Makar Sankranti)

This saag is a popular dish during Lohri and Makar Sankranti, especially in North India. It’s often served with makki ki roti and a generous dollop of white butter. It’s a hearty and warming meal perfect for celebrating the harvest season.

Serving Suggestions

Serve hot with makki ki roti (cornmeal flatbread) or any other flatbread of your choice. A dollop of white butter on top is highly recommended! It also pairs well with rice and a side of yogurt.

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. It also freezes well – just thaw it overnight before reheating.

FAQs

What is the best way to chop spinach for saag?

Coarsely chopping the spinach is perfectly fine. You’ll be blending it anyway, so you don’t need to worry about making it super fine.

Can I use other greens besides spinach and radish?

Absolutely! Feel free to experiment with other greens like mustard greens, kale, or collard greens.

What is Makki ki Roti and why is it served with Saag?

Makki ki roti is a flatbread made from maize flour. It has a slightly sweet and nutty flavor that complements the earthy flavors of the saag beautifully. It’s a classic pairing in North India!

Can I make this saag ahead of time?

Yes, you can! You can make the saag up to a day in advance and store it in the refrigerator. Just reheat it thoroughly before serving.

How can I adjust the thickness of the saag?

If the saag is too thick, add a little more water. If it’s too thin, microwave it for a few more minutes to allow it to thicken.

What is ghee and can I substitute it?

Ghee is clarified butter, known for its rich flavor and aroma. You can substitute it with vegetable oil or coconut oil, but the flavor won’t be quite the same.

Enjoy! I hope you love this Spinach Radish Saag as much as my family does. Let me know in the comments how it turns out for you!