Mixing sarson with palak balances the mustard greens' assertive flavour and gives the saag a soft, spoonable body. A coarse blend keeps the rustic texture intact.
Prep
25 min
Cook
35 min
Total
60 min
Yield
Serves 4
SeasonalOne-potTraditional
Make it
Method
01
Wash the greens in several changes of water, then place in a heavy pot with ginger, chilli, salt and 1/2 cup water.
02
Cover and cook gently for 22–25 minutes, stirring occasionally, until completely tender.
03
Blend coarsely, return to the pot and whisk in maize flour. Simmer for 8 minutes.
04
Sizzle garlic in ghee or oil and stir the tempering into the saag.
Kitchen notes
Chop thick mustard stems finely so they soften with the leaves.
The saag thickens as it rests; loosen with hot water when reheating.
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Before you cook
Wash produce under clean running water, keep preparation surfaces clean and cook ingredients that require cooking thoroughly. Check packaged ingredients for allergens. “Healthy” here means produce-forward recipe inspiration, not medical or personalised nutrition advice.