Leafy Greens Curry (Saag)
A dish that smells like winter mornings and tastes like home.
One chilly morning, my mother Amina woke up early, determined to prepare a meal for ten guests. The kitchen was quiet at first, but soon the sound of chopping and the earthy aroma of greens filled the air. She had gathered mustard leaves, spinach, bathua, and fenugreek straight from the garden. Each leaf was washed carefully, stacked neatly, and ready for her famous saag.
As the pot warmed, she added garlic, ginger, and green chilies. The sizzle made me lean closer, and she laughed, “Don’t breathe too close or the chilies will make you sneeze.” The greens softened slowly, stirred with her old wooden spoon. Steam fogged the window, and the house smelled of comfort. Every stir carried patience, every simmer carried love — the kind only homemade saag can give.
Ingredients & Preparation (For 10 Person)
• 2 kg mixed greens (mustard, spinach, bathua, fenugreek)
• 6 tbsp butter or ghee
• 4–5 green chilies, chopped
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• Salt to taste
• 1 tsp red chili flakes (optional)
• Corn flour or wheat flour for thickening (optional)
Wash and chop all greens thoroughly. Heat butter in a large pot, add garlic, ginger, and chilies. Slowly add the greens and cook on low flame, stirring often. If the saag feels too thin, add a spoon of flour to thicken. Adjust salt and spices as you go — my mother always said, “Taste, then trust your hands.”
Serving & Tips
Serve hot with freshly made makai rotis, a dollop of butter melting on top, and crisp radish slices on the side. Perfect for family gatherings or winter afternoons. Stir gently while cooking to keep the texture smooth. For extra flavor, add a quick tarka of ghee and garlic before serving — the aroma alone will bring everyone to the table.
Tip: Saag is not just food; it’s tradition, patience, and love folded into every bite.
