50 min

    Saag is a curry of cooked mustard or similar 'bitter' greens (kale, turnip greens), and spinach or similar mild greens (chard, beet greens). Any combination of greens works! Use more spices and chillies for spicy saag, or less for mild.

    221 people made this

    Serves: 6 

    • 125g butter
    • 2 teaspoons cumin seed
    • 1 green chilli, seeded and diced
    • 2 cloves garlic, chopped
    • 2 tablespoons ground turmeric
    • 500g chopped fresh mustard greens
    • 500g chopped fresh spinach
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon salt

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. In a large frying pan or wok, melt butter over medium-high heat, and cook and stir cumin seed, chilli, garlic and turmeric until fragrant, about 2 minutes.
    2. Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.

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    Reviews in English (85)


    I love Idian Saag Aloo - I added potato to this. A great vegetarian option.  -  09 Aug 2009


    Altered ingredient amounts. I love Indian Saag Aloo - I add boiled potato to this.  -  09 Aug 2009


    Great recipe! One alteration I made on the advice of a local Indian restaurant was to mix 2 tablespoons of cornstarch and 3 tablespoons of water and add this mixture and stir well once the greens have wilted. Then cover and cook for the remaining ten minutes.  -  26 Nov 2009  (Review from Allrecipes US | Canada)