This traditional Punjabi saag is cooked the authentic village way, just like our grandparents used to make it. Slow-cooked on low heat, finished with makki ka atta (corn flour) and a rich onion-garlic tarka, this saag is full of nostalgia, flavour, and warmth.
- Serves: 4–6 People
- Prep Time: 30 minutes
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- Fresh saag (mustard greens / mixed greens), washed
- Water (as needed)
- Salt to taste
- Makki ka atta / corn flour (for thickening)
- 4 medium Onions, finely diced
- 50 g Garlic, ground
- 50 g Ginger, ground
- Fresh ginger, finely chopped (extra for tarka)
- Green chillies, ground or chopped (optional, to taste)
- Oil (for tarka)
For Dressing
Nutritional Information
-
Calories
170 kcal -
Protein
8 g -
Carbohydrates
16 g -
Fat
10 g -
Fiber
8 g -
Sugar
4 g -
Sodium
500 mg
Procedure
-
1–2 hoursMark As Complete
Boil the saag
Heat water in a large pan over a traditional fire or stovetop. Add the saag and salt. Bring to a boil, then cook slowly on low heat until the saag is very soft and the water has mostly evaporated.
-
Additional 30–60 minutesMark As Complete
Slow cook
Continue cooking the saag on low heat. The longer it cooks, the better the flavour develops.
-
5–10 minutesMark As Complete
Add makki ka atta
Once the saag is fully cooked and thick, add makki ka atta (corn flour). Stir continuously on low heat to avoid lumps.
-
10–15 minutesMark As Complete
Prepare the tarka (tadka)
Heat oil in a pan. Add ground garlic, ginger, and green chillies and fry until fragrant and lightly browned. Add chopped ginger and diced onions and fry until onions are soft and lightly golden. Once oil releases, turn off the heat.
-
30 minutesMark As Complete
Combine saag and tarka
Add the prepared tarka into the saag. Mix well and allow it to cook together on low heat so the flavours blend.
-
10 minutesMark As Complete
Final rest
Turn off the heat and let the saag rest before serving.
