About this dish
A slow-cooked mustard and spinach greens dish, traditionally served with makki di roti.
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Ingredients
🥬4 cups mustard greens, chopped
🥬2 cups spinach, chopped
🧄4 cloves garlic
🫚1 tbsp ginger
🧈3 tbsp ghee
Method
Serves 41
Simmer the mustard greens and spinach in a little water until very soft.2
Blend or mash the cooked greens coarsely.3
Sauté garlic and ginger in ghee, then stir into the greens.4
Simmer until thick.5
Serve with makki di roti (corn flatbread) and a dollop of butter.✓ What Makes it Authentic
Saag is a beloved dish from Punjab, straddling both Pakistan and India, commonly paired with corn flatbread.
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