Entree: Pakistan – Kashmir / Gilgit-Baltistan – کشمیری ساگ ➤ Kashmiri Saag (Slow‑cooked leafy greens seasoned with Kashmiri spices and aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) mustard greens, tough stems removed and leaves roughly chopped
- 8 oz (225 g) spinach, washed and coarsely chopped
- 1 medium onion, about 6 oz (170 g), finely chopped
- 3 tbsp (45 ml) ghee or vegetable oil
- 1 tbsp (15 g) grated fresh ginger
- 4 cloves garlic, minced
- 2 green chilies, slit (adjust to taste)
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) Kashmiri red chili powder (mild color, adjust to taste)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) asafoetida (hing) (optional)
- 1 tbsp (6 g) dried pomegranate seeds (anardana), lightly crushed
- 1 tsp (2 g) dried fenugreek leaves (kasuri methi), crushed
- 1 tsp (5 g) salt, or to taste
- 1/2 cup (120 ml) water, plus more as needed
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Heat ghee in a large heavy pot over medium heat. Add the chopped onion and sauté until translucent, about 6–8 minutes.
2. Add ginger, garlic, and slit green chilies; cook 1–2 minutes until fragrant.
3. Stir in turmeric, Kashmiri chili powder, ground cumin, and asafoetida; cook 30 seconds to bloom the spices.
4. Add mustard greens and spinach in batches, stirring until wilted and combined. Sprinkle salt and add 1/2 cup (120 ml) water.
5. Reduce heat to low, cover, and simmer gently for 25–30 minutes, stirring occasionally. Add more water by 1–2 tbsp (15–30 ml) if mixture becomes too dry.
6. Once greens are tender, mash lightly with a potato masher or pulse briefly with an immersion blender for a coarse texture. Stir in crushed anardana and crushed kasuri methi; simmer 3–4 more minutes to meld flavors.
7. Taste and adjust salt or spice. Finish with a drizzle of warm ghee if desired and garnish with chopped cilantro.
8. Serve hot with steamed rice, naan, or millet flatbreads.