Khaddi Saag
Khaddi Saag is a traditional Punjabi dish made with a blend of seasonal leafy greens like mustard greens, spinach, and bathua. It is slow-cooked with spices to create a flavorful, nutrient-rich dish that is typically enjoyed with Makki di Roti (corn flatbread) and a dollop of fresh butter or ghee. Perfect for a comforting winter meal, this recipe is simple, wholesome, and deeply rooted in Punjabi culture.
Equipment
- 1 Large Pot For boiling the greens
- 1 Blender or food processor For blending the greens mixture
- 1 Pan For tempering the spices
- 1 Wooden spoon For stirring during cooking
Ingredients
- 2 cups Mustard greens Fresh chopped
- 1 cup Spinach Fresh chopped
- 0.5 cup Bathua Fresh chopped, optional
- 1 Onion Finely chopped
- 2 Tomatoes Chopped
- 4-5 cloves Garlic
- 1 inch Ginger Grated
- 2-3 Green chilies Chopped
- 1 tbsp Maize flour Makki ka atta
- 1 tbsp Ghee or oil Use vegetable oil for a vegan option
- To taste Salt
- To taste tsp Red chili powder
- 0.5 tsp Turmeric powder
- 0.5 tsp Garam masala
Instructions
- Prepare the Greens: Wash the mustard greens, spinach, and bathua thoroughly to remove any dirt. Chop them finely and set aside.
- Boil the Greens: In a large pot, bring water to a boil. Add the chopped greens, garlic, ginger, and green chilies. Simmer on low heat for 20-30 minutes until the greens are soft.
- Blend the Greens: Drain the excess water (but keep it for later use) and blend the greens to a coarse paste using a blender or food processor.
- Prepare the Tempering: In a separate pan, heat ghee or oil. Add chopped onions and sauté until golden brown. Add tomatoes, salt, red chili powder, turmeric powder, and garam masala. Cook until the tomatoes are soft.
- Combine and Cook: Add the blended greens paste to the pan with the tempering. Mix well and cook on low heat for 15-20 minutes. If the mixture is too thick, add some reserved water.
- Thicken the Saag: Dissolve maize flour in a small amount of water and add to the greens mixture. Stir well and cook for another 5-10 minutes until it thickens.
- Rest and Serve: Allow the saag to rest for about 10 minutes before serving. Serve hot with Makki di Roti or any flatbread of your choice, topped with a dollop of butter or ghee.
Notes
- Freshness Matters: Always use fresh greens for the best flavor and texture. Frozen greens can be used, but they may not provide the same depth of flavor.
- Vegan Option: Use vegetable oil instead of ghee for a vegan version.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a low flame before serving.