Desi saag traditional recipe by perveen Akhtar|| Quddus us salam recipes❤
Recipe Information
Desi Traditional Saag
Cultural Context
Saag, particularly made with mustard greens, is a staple in North Indian cuisine, especially during the winter months. Traditionally enjoyed with makki di roti (corn flatbread), it embodies the essence of rural Punjabi cooking. This dish is not just a meal; it's a celebration of seasonal produce and the warmth of home-cooked comfort food. Today, variations of saag are popular in many Indian restaurants worldwide, often served with paneer or as a vegan dish with tofu.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
ghee
🥗Healthier: olive oil
💰Cheaper: vegetable oil
Olive oil provides a healthier fat option.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is a lower-calorie protein alternative.
Wash mustard greens and spinach thoroughly and chop coarsely.
Boil water in a large pot and add the chopped greens; cook until tender, about 5-7 minutes.
Drain the greens and cool slightly; then blend into a smooth puree.
Heat ghee in a pan over medium heat until shimmering.
Add cumin seeds to the hot ghee and let them sizzle for a few seconds.
Stir in chopped onions and sauté until golden brown, about 5-6 minutes.
Add ginger and garlic; cook for 2-3 minutes until fragrant.
Add green chilies and sauté for another minute.
Mix in coriander powder, turmeric powder, and salt; cook for 1-2 minutes to toast the spices.
Pour the blended greens into the pan and mix well with the spices.
Simmer the mixture for 10-15 minutes, stirring occasionally.
Add garam masala and lemon juice; stir to combine and cook for another 2 minutes.
In a separate pan, lightly fry paneer cubes until golden on all sides.
Serve the saag hot, topped with fried paneer.
Cooking Techniques
Equipment Needed
Spice Level:
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