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
- 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.
- 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.
- 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.
- Combine with Greens:
- Add the blended greens to the pan and mix well with the masala.
- Cook for 5-7 minutes, stirring occasionally.
- 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.
- 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.