Add a flavourful twist to your ‘saag’ with this delicious recipe

If you’re bored to death with the same ol’ ‘makki ki roti’ and ‘sarson da saag‘, well you’re not alone. While saag remains a nutritional gem in North Indian and Punjabi cuisine, creativity often goes for a toss while making this dish. For those yearning to infuse a unique twist into their saag experience, consider exploring the enticing recipe recently shared by chef Thomas Straker on Instagram — the delightful ‘saag aloo butter.’

In an interview with indianexpress.com, Ekta Singhwal, dietician, Ujala Cygnus Group of Hospitals had said that mustard saag or mustard leaves are good for bone health, are rich in antioxidants, enhance iron absorption, and promote good vision. Additionally, mustard leaves can be beneficial for pregnant women due to their rich folate content, essential for fetal development, and support maternal health.

If you’re in the mood to experiment with this seasonal green, dive into the recipe below and elevate your saag game.

Recipe for ‘saag aloo butter’

Ingredients

• 2 potatoes
• 2 teaspoons of salt
• 1 white onion
• 1 red chili
• 2 garlic cloves
• 1 tablespoon cooking oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon turmeric (haldi) powder
• 1 teaspoon garam masala
• 1 teaspoon fenugreek (methi) powder
• 50 grams butter
• 10-15 leaves of saag (mustard greens)

Method

*Begin by peeling and chopping the potatoes into substantial chunks.
*Boil water in a pan, adding salt and potatoes into it.
*Once the potatoes are cooked, set them aside on a plate.
*Simultaneously, boil saag leaves in a separate pan and keep them aside.
*Proceed by finely chopping the white onion, red chilli and garlic cloves.
*In a heated pan, add oil followed by chopped onions, salt, mustard seeds, cumin seeds, chilli and garlic.
*Ensure thorough mixing of all ingredients.
*Add turmeric powder, garam masala, fenugreek powder, and tomato paste to the pan, mixing it well.
*Once the mixture is cooked, transfer it to a blender, add butter and create a smooth paste.
*With the butter paste ready, add it to a hot pan along with the boiled potatoes.
*Crown the dish with the boiled saag and cook everything together to marry the flavours.

 

View this post on Instagram

 

A post shared by THOMAS STRAKER (@thomas_straker) 

Enjoy!

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