Traditional Mix Saag Without Cooker | Saag RecipeDesi Ghee Twist: Authentic Mix Saag Without Using a Pressure Cooker

Saag Recipe
Desi Ghee Twist: Authentic Mix Saag Without Using a Pressure Cooker

This recipe revives the traditional way of cooking saag slowly in a large pot (degchi) without using a pressure cooker, preserving both the taste and nutrition. The unique desi ghee and homemade butter twist adds a rich, rustic flavor to this authentic dish.

Ingredients

• Spinach, fenugreek leaves, coriander leaves, a little mustard greens, and green chickpeas (all finely chopped and well washed)
• Cornmeal (makki ka atta): 1 bowl (for thickening)
• Onions: 1–2 (finely chopped)
• Tomatoes: 1–2 (finely chopped)
• Ginger: 1-inch piece
• Garlic: 5–6 cloves
• Desi ghee: 1 large ladle (to mix in the saag)
• Homemade butter (for tempering): 2–3 tablespoons
• Green chilies: 6–7 (crushed)
• Kashmiri red chili powder: ½ teaspoon (for color)
• Salt: to taste
• Water: as required

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Method

1. Cooking the Saag

1. Prepare the greens: Wash spinach, fenugreek, coriander, mustard leaves, and green chickpeas 3–4 times thoroughly. Finely chop them.

2. Boiling: Heat sufficient water in a large pot (degchi). Add the chopped greens and let them cook slowly on low flame.

3. Mashing & adding cornmeal: Once the greens are soft and cooked, mash them lightly using a wooden whisk or hand blender. Mix cornmeal with a little water to make a thin slurry, then add it to the cooking saag. This helps thicken and enhance the texture.

4. Adding the spice mixture: Finely chop or coarsely grind onion, tomato, ginger, and garlic together. Add this mixture directly to the saag while it’s cooking (since no spices are sautéed separately, everything cooks together naturally).

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2. The Desi Ghee Twist (Flavor Enhancer)

1. Keep the saag on low flame again.

2. Heat a ladle of desi ghee.

3. Pour the hot ghee directly into the simmering saag and mix well.
   This desi ghee twist compensates for the absence of sautéed spices and gives the saag a rich aroma and deeper flavor.

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3. Final Tempering (Butter and Chilies)

1. Heat homemade butter in a small pan.

2. Add crushed green chilies (6–7) and fry lightly — without this step, the saag’s taste feels incomplete.

3. Add a pinch of Kashmiri red chili powder for a mild color and aroma.

4. Pour this tempering over the simmering saag, cover immediately, and let it sit for 5 minutes before mixing.

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4. Serving

Serve the saag hot in a bowl.
Top it with a spoon of fresh homemade butter and enjoy it with Makki ki Roti (cornmeal flatbread) or steamed rice.

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