Punjabi-Style Saag with Mustard Greens and Spinach
A hearty and vibrant dish combining mustard greens and spinach cooked in a fragrant blend of ginger, garlic, and spices, traditional to Punjabi cuisine. This indian-inspired vegetarian (vegetarian, gluten free) ready in about 50 minutes pairs mustard greens, washed and chopped, fresh spinach, washed and chopped, ghee or vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups mustard greens, washed and chopped
- 3 cups fresh spinach, washed and chopped
- 3 tbsp ghee or vegetable oil
- 1 medium onion, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 green chili, finely chopped
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp salt
- 1 cup water
- 2 tbsp makki (corn) flour
- 2 tbsp fresh butter
- for serving lemon wedges
Instructions
- Step 1: Heat 3 tbsp ghee or vegetable oil in a large saucepan over medium heat and add 1 tsp cumin seeds, cooking for 30 seconds until fragrant.
- Step 2: Add 1 medium finely chopped onion and sauté for 6-7 minutes until translucent and golden.
- Step 3: Stir in 1 tbsp ginger paste, 1 tbsp garlic paste, and 1 finely chopped green chili, cooking for 2 minutes until aromatic.
- Step 4: Add 3 cups chopped mustard greens and 3 cups chopped spinach along with 1/2 tsp turmeric powder and 1 tsp salt. Mix well.
- Step 5: Pour in 1 cup water, cover, and simmer for 20 minutes, stirring occasionally until greens are tender.
- Step 6: In a small bowl, mix 2 tbsp makki (corn) flour with 1/4 cup water to form a smooth slurry.
- Step 7: Slowly stir the slurry into the cooked greens and cook for another 5 minutes until the saag thickens and coats the back of a spoon.
- Step 8: Remove from heat and stir in 2 tbsp fresh butter for richness.
- Step 9: Serve hot with lemon wedges to squeeze over for bright contrast.
Frequently asked questions
How long does Punjabi-Style Saag with Mustard Greens and Spinach take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Punjabi-Style Saag with Mustard Greens and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ghee or vegetable oil from drying out.
Can I substitute ingredients in Punjabi-Style Saag with Mustard Greens and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Punjabi-Style Saag with Mustard Greens and Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Punjabi-Style Saag with Mustard Greens and Spinach vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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