Pakistani Saag

Ingredients

• 500g mustard greens (sarson), chopped
• 500g spinach, chopped
• 2 onions, chopped
• 1 tbsp ginger-garlic paste
• 3 green chillies
• 2 tomatoes
• 3 tbsp maize flour (makki ka atta)
• 2 tsp salt
• 4 tbsp ghee or butter
• 1 tsp red chilli powder
• 1 tsp cumin seeds
• Extra butter, ginger, chilli to garnish

Instructions

1. Pressure-cook (or simmer 1.5 hours) the greens with onion, ginger-garlic, chillies, tomato, salt and 200ml water until very soft.
2. Mash with a hand-held mash stick or blender to a coarse purée.
3. Stir in maize flour and chilli powder; cook 10 minutes.
4. Heat ghee in a small pan; temper cumin; pour over the saag.
5. Garnish with a generous lump of butter, sliced ginger and chilli.

Serving suggestions

• Always with makki ki roti (maize flatbread) and butter.

Storage & reheating

Keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions