Punjabi-Style Saag with Mustard Greens and Spinach

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 recipe (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 rice, quinoa, or a quick salad. 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Add 1 medium finely chopped onion and sauté for 6-7 minutes until translucent and golden.
3. Step 3: Stir in 1 tbsp ginger paste, 1 tbsp garlic paste, and 1 finely chopped green chili, cooking for 2 minutes until aromatic.
4. 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.
5. Step 5: Pour in 1 cup water, cover, and simmer for 20 minutes, stirring occasionally until greens are tender.
6. Step 6: In a small bowl, mix 2 tbsp makki (corn) flour with 1/4 cup water to form a smooth slurry.
7. 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.
8. Step 8: Remove from heat and stir in 2 tbsp fresh butter for richness.
9. Step 9: Serve hot with lemon wedges to squeeze over for bright contrast.