Indian
Sarson da Saag
Mustard greens, spinach, and bathua simmer into rustic saag thickened with cornmeal and finished with ghee and butter.
6 servings · 40 minutes prep · 100 minutes cook
Ingredients
Main
- 2 lb mustard greens, chopped
- 12 oz spinach, chopped
- 8 oz bathua or additional spinach, chopped
- 2 green chiles, chopped
- 2 inches fresh ginger, divided, fresh; divided
- 1 1/2 tsp kosher salt
- 1/4 cup fine cornmeal
- 4 tbsp ghee, divided
- 1 medium yellow onion, finely chopped
- 5 garlic cloves, minced
- 1/2 tsp Kashmiri chile powder
- 2 tbsp unsalted butter
Directions
Cook, Mash, and Thicken the Greens
- Combine the mustard greens, fresh spinach, bathua, green chiles, half of the fresh ginger, kosher salt, and 1 cup water in a large stockpot.
- Cover and simmer until the greens are very tender, 50-60 minutes.
- Mash with a potato masher or pulse briefly in a food processor, leaving the greens rustic rather than smooth.
- Sprinkle in the fine cornmeal gradually while stirring. Simmer uncovered until thick and cohesive, 20-25 minutes.
Make the Tadka and Finish
- Heat 3 tbsp of the ghee in a large skillet. Add the yellow onion and cook until golden, 10-12 minutes.
- Add the garlic and the remaining fresh ginger and cook for 1 minute.
- Add the Kashmiri chile powder and cook for 15 seconds.
- Stir the tempering into the greens and simmer for 5 minutes. Finish with the remaining 1 tbsp ghee and the unsalted butter.
