Saag Bhaji Recipe

Wash all greens thoroughly in several changes of cold water to remove grit. Roughly chop the spinach, mustard greens and fenugreek (if using).

Bring a large pot of water to a boil, add a pinch of salt, and blanch the greens for 1–2 minutes until wilted and bright green. Immediately transfer to an ice bath to stop cooking and preserve color.

Drain well and squeeze out excess water (use a clean kitchen towel or hands). Reserve about 1/2 cup of the blanching water. Coarsely chop the drained greens, or roughly puree in a blender with up to 1/4–1/2 cup of the reserved blanching water for a smoother saag—do not over-blend; leave some texture.

Temper and sauté

Heat a large, heavy skillet or kadhai over medium heat. Add the oil and when shimmering add cumin seeds. When the cumin begins to sizzle (about 20–30 seconds), add the chopped onion and a pinch of salt. Sauté until the onion is soft and beginning to brown, about 6–8 minutes.

Add the minced garlic, grated ginger and chopped green chilies. Sauté 1–2 minutes until fragrant, stirring so garlic does not burn.

Stir in the chopped tomato and cook until the tomato breaks down and oil starts to separate slightly, about 4–5 minutes. If using canned crushed tomato, simmer 3–4 minutes.

Add ground coriander, turmeric, red chili powder (if using) and salt. Cook the spices with the tomato mixture 1–2 minutes to bloom the flavors.

Add the chopped or pureed greens to the skillet. Stir to combine with the tomato-spice base.

Add up to 1/2 cup reserved blanching water (or plain water) a little at a time to reach desired consistency. Simmer gently, uncovered, for 6–10 minutes, stirring occasionally so the saag doesn’t stick. Adjust salt to taste.

Reduce heat to low and stir in yogurt or cream to mellow the flavors and add richness. Cook 1–2 minutes—do not boil vigorously after adding yogurt to prevent curdling.

Sprinkle garam masala and crushed kasuri methi (if using). Stir and simmer 30 seconds to a minute to incorporate.

Finish with lemon juice to brighten the dish. Taste and adjust salt, lemon, or spice level as needed.

Transfer saag bhaji to a serving bowl. Dot with the teaspoon of butter or drizzle a little ghee on top and sprinkle chopped cilantro.

Serve hot with roti, naan, steamed rice or bhature. Leftovers keep well refrigerated for 3–4 days and reheat gently with a splash of water or butter.