Punjabi Canadian Saag
Mustard greens and spinach cooked down slowly with ginger, chilli and butter.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Large heavy pot
- •Blender or masher
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 17 g
- carbs
- 18 g
- protein
- 9 g
- calories
- 260
Instructions
- 1
Simmer the mustard greens and spinach with the ginger, chillies and 300 ml water, covered, for 45 minutes.
- 2
Mash or briefly blend to a coarse purée — it should not be smooth.
- 3
Sprinkle in the maize flour and cook a further 25 minutes, stirring, until thick.
- 4
In a separate pan fry the onion and garlic in half the butter until deep gold.
- 5
Stir the tempering into the greens and season.
- 6
Finish with the remaining butter melting on top.
Chef's tips
The maize flour is not a thickener alone; it rounds out the bitterness of the mustard greens.
Ingredient substitutions
- mustard greens → more spinach with a handful of kale, though the flavour is milder
Storage
Keeps 4 days refrigerated and improves overnight; freezes well.
Common mistakes to avoid
- •Blending completely smooth
- •Rushing the long simmer
Serving suggestions
Cooked Punjabi Canadian Saag?
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