Winter special saag recipe

Winter special Saag recipe is a must have green curry recipe prepared with mustard/ sarson/ rye leaves, palak (spinach) leaves with or without bathua (chenopodium) leaves. Winter special Saag is not only full of taste but is a treasure of nutrients.

Although washing and cleaning these green leafy vegetables is a bit difficult job but end results that is the taste of the green curry is worth the hard work done. Winter special saag is enjoyed by adults as well as kids. Serve this Indian green Curry Saag with lots of white butter or Ghee and Makke ki Roti (maize flour chapati).

Ingredients to make Saag

  • 1 bunch fresh and tender mustard leaves (sarson/ rye)
  • ½ bunch spinach leaves
  • ½ bunch bathua leaves (chenopodium)
  • 2 tablespoon Ghee (clarified butter)
  • 2 Onions (medium) chopped
  • 2 tomatoes (medium) chopped
  • 2 tablespoon maize flour/ besan
  • 2-3 green chillies chopped
  • 2 tablespoon ginger paste
  • 8-9 garlic pods paste
  • ½ teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala/ powdered black pepper and cloves
  • 2 to 3 cups water
  • salt as required
  • White butter for garnishing

How to make Winter special Saag Recipe

  • First of all wash all green leaves properly and clean them.
  • Roughly chop them and put it in a pressure cooker.
  • Add 1/2 cup water.
  • Boil the green vegetables with one whistle.
  • Now take a pan and dry roast besan till it becomes fregrant over low medium flame.
  • Take out this dry roasted besan from the pan.
  • Wipe off the pan and add ghee. Heat it over low flame.
  • Now add chopped onion and saute it for 4-5 minutes.
  • Add ginger garlic paste and saute for another 4 minutes.
  • Keep stirring till onion and ginger garlic paste turn light brownish in colour.
  • Meanwhile make a paste of boiled green leaves in a blender. While blending add 2 pods of garlic.
  • Add green paste to onion and ginger garlic mix and saute well for 4-5 minutes.
  • Now add chopped tomatoes, green chillies, red chilli powder, coriander powder, turmeric powder, garam masala. Mix well.
  • Cover the pan and cook for another 3-4 minutes.
  • Tomatoes will become soft and mashy.
  • Add dry roasted besan or maize flour and stir well. Cook it with lid for another 3-4 minutes.
  • After adding besan/ maize flour saag will become a bit thick.
  • Now adjust the consistency by adding 2-3 cups of water. Add salt as per taste.
  • Cook for 5-7 minutes after adding water. But stir in between.
  • Serve hot with lots of white butter and Makke ki roti, Parantha, plain chapati.

Recipe Notes:

  • Mustard greens are a bit bitter and pungent in taste so always add few spinach and bathua leaves. You can also add some radish leaves. (mind it add 3-4 tender leaves of radish only)
  • This winter special Saag recipe is a time consuming procedure but this time investment is worth.
  • Prepare this recipe in ghee only for great flavour and texture.
  • Introduce this Indian green curry recipe to kids in small quantities initially to develop taste. I have introduced it to my 3 year old and she loves it with a dab of ghee.