Equipment
Ingredients
Greens Base
- 300 g fresh spinach, washed
- 350 g broccoli, cut into florets
- 100 ml water
Aromatics & Spices
- 60 g unsalted butter, cubed
- 4 g cumin seeds
- 150 g onion, finely diced
- 15 g ginger, grated or paste
- 15 g garlic, minced or paste
- 1 green chili, finely chopped
- 4 g ground coriander
- 1 g turmeric powder
- 6 g salt
Finishing
- 2 g garam masala
- 30 ml heavy cream
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 213 kcal
- Protein
- 6 g
- Carbohydrates
- 16 g
- Fat
- 16 g
- Fiber
- 5 g
- Sugar
- 4 g
- Sodium
- 680 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 41 mg
- Potassium
- 843 mg
- Calcium
- 158 mg
- Iron
- 3.8 mg
- Magnesium
- 93 mg
- Phosphorus
- 131 mg
- Zinc
- 1.1 mg
- Vitamin A
- 514 mcg
- Vitamin C
- 107 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.7 mg
- Vitamin K
- 453 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.29 mg
- Niacin
- 1.3 mg
- Folate
- 209 mcg
- Water
- 218 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large pot of salted water to a rolling boil. Prepare a bowl of ice water nearby.
Add broccoli florets to the boiling water. Cook for 3 minutes until bright green and slightly tender. Add the spinach and cook for just 30 seconds until wilted.
Drain the vegetables immediately and plunge them into the ice water to stop the cooking process and lock in the vibrant green color. Drain well after cooling.
Transfer the drained vegetables to a blender. Add 100ml water (or just enough to facilitate blending) and pulse into a coarse puree. Do not over-blend into a smoothie texture; some texture is desirable.
Heat 40g of butter in a skillet over medium heat. Add cumin seeds and let them crackle for 30 seconds.
Add diced onions. Sauté for 5-7 minutes until they turn translucent and start to brown at the edges. Add ginger, garlic, and green chili, cooking for another minute until fragrant.
Stir in the coriander powder and turmeric. Cook for 30 seconds to toast the spices, ensuring they do not burn.
Pour the green broccoli-spinach puree into the skillet. Stir to combine with the aromatics. Simmer on low heat for 5 minutes to meld the flavors. Season with salt.
Turn off the heat. Stir in the garam masala, the remaining 20g of butter, and heavy cream (if using). Serve immediately.
Chef's Notes
- Using broccoli is a modern restaurant trick to give saag the thick, creamy body of slow-cooked mustard greens (sarson) without the bitterness or 2-hour cooking time.
- For an authentic finish, serve with makki ki roti (cornmeal flatbread) or a crisp naan.
- Do not cover the pot once the green puree is added; covering traps acids which will turn the vibrant green color into a dull olive drab.
- If you want to add protein, pan-fried paneer cubes or tofu can be folded in at the very end.
Storage
Refrigerator: 3 days — Color may darken upon reheating due to oxidation.
Freezer: 1 month — Texture may become slightly watery; reheat gently to emulsify.
Reheating: Simmer gently on stovetop; add a splash of water if too thick.
Troubleshooting
Curry tastes bitter
Cause: Spinach was overcooked or broccoli stems were too mature
Fix: Add a teaspoon of sugar, honey, or extra cream to mask the bitterness
Prevention: Blanch quickly and shock in ice water immediately
Texture is too watery
Cause: Vegetables were not drained well after shocking
Fix: Simmer for an additional 5-10 minutes to evaporate excess moisture
Prevention: Squeeze excess water from spinach before blending
Cultural Context
Saag is a staple of Punjabi cuisine in North India, traditionally made from mustard greens and cooked slowly in earthen pots. This version adapts the dish for modern, fast-paced kitchens using broccoli to replicate the traditional texture while maintaining the signature spiced butter flavor profile known as 'tadka'.
