🇵🇰 Pakistan recipe
Saag
Saag is the soul of Punjab, a dish that connects Pakistani cuisine to the fertile fields of the province where mustard and spinach grow abundantly. In Pakistani homes, saag is prepared with a combination of mustard greens (sarson) and spinach (palak), slow-cooked until silky and enriched with a generous knob of butter. It is inseparably paired with makki ki roti (cornmeal flatbread) and a glass of lassi.
Prep20 mins
Cook40 mins
Serves4
Difficultyeasy
Ingredients
- 500g mustard greens (sarson ka saag), washed and roughly chopped
- 250g fresh spinach leaves, washed and roughly chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green chilies, chopped
- 2 tablespoons corn flour (makki ka atta)
- 3 tablespoons ghee or butter
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- 0.5 teaspoon Kashmiri red chili powder
- Extra butter for serving
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 220
- Protein
- 8 g
- Carbs
- 12 g
- Fat
- 16 g
