Indian Saag (Spiced Leafy Greens Curry)

Earthy, hearty, and rich in flavor — Indian Saag is a comforting North Indian dish made by simmering leafy greens like spinach, mustard, or fenugreek with spices, garlic, and sometimes a touch of cream or ghee. It’s nourishing, flavorful, and deeply satisfying.

Origin Indian Saag (Spiced Leafy Greens Curry)

Saag originates from Punjab, a northern region of India known for its robust, rustic cooking. It’s traditionally made with mustard greens (sarson) and served with makki di roti (corn flatbread), though modern versions use spinach, kale, or a mix of greens.

What I Love About This Recipe

It’s wholesome and warming, with layers of flavor from spices and aromatics. Whether served with naan or rice, saag feels like a hug in a bowl — humble and nourishing.

Also Read : Pasta alla Caponata

Indian Saag (Spiced Leafy Greens Curry)

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

180

kcal

Ingredients

• 1 bunch mustard greens, chopped

• 1 bunch spinach (or kale), chopped

• 1 tbsp ghee or oil

• 1 small onion, finely chopped

• 4–5 garlic cloves, minced

• 1 inch ginger, grated

• 1–2 green chilies, chopped (optional)

• 1 tsp cumin seeds

• ½ tsp turmeric

• ½ tsp garam masala

• Salt, to taste

• 1 small tomato, chopped (optional)

• 2–3 tbsp cornmeal (makki ka atta), for thickness (optional)

• 1 tbsp butter or cream (for finishing, optional)

Directions

• Bring a pot of water to boil. Add chopped greens and blanch for 2–3 minutes until wilted. Drain, cool, and blend into a coarse purée. Set aside.
• In a deep pan, heat ghee or oil. Add cumin seeds and let them sizzle.
• Add chopped onions and sauté until golden. Stir in garlic, ginger, and green chili; cook until fragrant.
• Add turmeric, salt, and optional tomato. Cook until tomato softens.
• Stir in the blended greens and simmer for 10–15 minutes.
• Add cornmeal if using to thicken, stirring well. Simmer another 5 minutes.
• Finish with garam masala and butter or cream if desired.

Notes

• For authentic taste, use a blend of mustard, spinach, and bathua (wild greens, if available).
• Saag pairs best with makki roti, but basmati rice or naan works too.
• Make it vegan by using oil instead of ghee and skipping cream.