Adding the creamy joy of handmade white butter to saag to elevate it

Saag’s taste and richness may be enhanced in a classic and wonderful way by adding homemade white butter to it. White butter, also referred to as “makhan” in Indian cuisine, is an unclarified butter with a creamy texture and a faintly acidic taste that keeps more moisture and milk solids. Here’s how to include it in your saag recipe step-by-step:

Ingredients for Saag

• 500g spinach (palak), cleaned and chopped
• 200g mustard greens (sarson), cleaned and chopped
• 50g fenugreek leaves (methi), cleaned and chopped (optional)
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 2 tablespoons cornmeal (makki ka atta)
• 2 tablespoons ghee or oil
• Salt to taste
• 4 tablespoons handmade white butter

Method

1. Prepare the Greens:
   • Blanch the spinach, mustard greens, and fenugreek leaves in boiling water for 2-3 minutes.
   • Drain and transfer them to a bowl of cold water to retain their color.
   • Once cooled, blend the greens into a coarse paste and set aside.
2. Cook the Base:
   • Heat ghee or oil in a large pan over medium heat.
   • Add cumin seeds and let them splutter.
   • Add chopped onions and sauté until golden brown.
   • Stir in minced garlic, ginger, and green chilies, and cook for another 2-3 minutes.
3. Add Spices and Tomatoes:
   • Add turmeric powder, red chili powder, and salt. Mix well.
   • Add the tomato puree and cook until the oil separates from the masala.
4. Combine with Greens:
   • Add the blended greens to the pan and mix well with the masala.
   • Cook for 5-7 minutes, stirring occasionally.
5. Thicken the Saag:
   • In a small bowl, mix the cornmeal with a little water to make a smooth paste.
   • Add this paste to the saag to thicken it. Stir continuously to avoid lumps.
   • Cook for another 10-15 minutes on low heat.
6. Finish with White Butter:
   • Just before serving, add 2 tablespoons of handmade white butter to the saag and mix well.
   • Garnish with the remaining white butter on top for an extra creamy texture.

Tips

• Adjust Spices: You can adjust the spice levels according to your preference.
• Texture: If you prefer a smoother saag, you can blend the greens into a finer paste.
• Serving: Saag is best served hot with makki di roti (cornmeal flatbread) or any Indian bread of your choice.