Pure Punjabi Saag Mix Method Instructions
Welcome to your instructions for
The Pure Punjabi Saag meal kit sachet
The Pure Punjabi Saag meal kit sachet
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Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dish.
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Saag Mix instructions
This mix will make Saag for 4 people
Prep time: 5 minutes
Cooking time: 15-20 minutes
1 teaspoon ghe (or sunflower oil if dairy-free / vegan)
1 medium onion, peeled and finely diced
1 clove garlic, finely minced
25g ginger, peeled and finely minced
1 or 2 green birds eye chillis, finely chopped (if you like it very hot, add as much as you like)
1 sachet of Pure Punjabi Saag Mix
3 green grocer’s bunches of saag (mustard leaves - there are approximately 10 mustard leaves per bunch. If you can’t get hold of mustard leaves from an Asian grocers then kale is a good alternative)
1 green grocer’s bunch of spinach (there are approximately 15 spinach leaves per bunch)
1 green grocer’s bunch of fresh fenugreek leaves (there are approximately 15 fenugreek stalks per bunch. If you can’t get hold of fresh fenugreek from an Asian grocers then use another bunch of spinach)
1 tablespoon fine cornmeal (optional - makes the dish slightly thicker)
1 teaspoon butter (garnish)
*Tip: You can always use a mixture of seasonal greens if you prefer, rather than the combination above (especially if you grown your own vegetables). Chard (Swiss chard or rainbow chard), as well as spring greens are great in this dish. You just need about 40 stems or so.
This is what fresh mustard leaves (saag) look like...
This is what fresh fenugreek leaves (methi) look like...
Once prepped, the onions, garlic, ginger and chilli should be small (not at all chunky)...
Method:
1 Start by washing the mustard leaves, to remove any soil left on them. Pull off the stalks and discard them, keeping the leaves. Put the mustard leaves into a saucepan and fill with recently boiled water from the kettle. The water needs to come up approximately 5cm up the side of the pan (this is to stop the leaves from burning whilst cooking them). Put the saucepan onto the highest heat to partially boil/partially stem the saag (mustard leaves).
2. Whilst the saag leaves start to cook, prepare the spinach leaves and fenugreek leaves in the exact same way. Wash them and pull off the stalks, keeping the leaves.
3. Go back to the saucepan with the saag leaves. Once it has been boiling for 10-15 minutes, add the spinach and fenugreek leaves. Just check the water level in the pan at this point, if it’s looking a little low, top it up, as you always want there to be roughly 5cm of water in the base of the pan, so that the leaves don’t dry cook and stick and burn on the pan of the saucepan.
4. In a separate pan, on a low to medium heat, fry the onion in 1 teaspoon of ghee (or sunflower oil) until translucent (not brown).
5. Add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.
6. Add the spice pack section of the Saag kit to the onion base and stir through. Turn the heat off and leave the spiced onion mixture in it’s saucepan.
7. Check the pan with the greens – take out a saag leaf (mustard leaf, or kale leaf, if you use kale). Using your thumb and index finger, try and completely smudge the thickest part of the stem at the base of the leaf. If you can completely smudge it, the leaves are ready. If the stem at the base of the leaf is still at bit firm, continue to cook the leaves till the stem is completely soft.
8. Using a pair of tongs, pull the leaves out of their saucepan, and add them to the pan with the spiced onions. Allow some of the water that’s coating the leaves to trail into the onion pan with them, as you don’t want the leaves to be completely dry/drained. Once all the leaves are in the pan, add the cornmeal (optional). Take a large wooden spoon, and using a firm stir motion, beat the leaves around the sides of the pan, to get them to start breaking down. Do this for several minutes, till the leaves have broken down to your preferred consistency (there shouldn’t be any large chunks of leaf or stem). Once the leaves have broken down, the saag is ready to be served.
Saag is traditionally served piping hot, with butter melting over the top (as seen in the picture).
*Tip: If you are having a lot of difficulty breaking down the leaves, it probably means that you didn’t cook the leaves for long enough. In this instance, take the entire mixture out of the saucepan, and put it into a food processor, so that the blades can break down the harder sections. Pulse the saag mixture in the food processor till you have reached your desired level of consistency.
We love to see your culinary creations! So post your dish as ‘Pure Punjabi saag’ on social media and tag as @PurePunjabiLtd so we can see!
The traditional accompaniment to Saag is a bread called 'Makki di Roti' (a buttered cornmeal chapatti). Our Makki di Roti Mix is easy to follow, giving you our easy method for making this special and rarely seen flatbread.
* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Saag Mix, freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Saag. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot.
Prep time: 5 minutes
Cooking time: 15-20 minutes
1 teaspoon ghe (or sunflower oil if dairy-free / vegan)
1 medium onion, peeled and finely diced
1 clove garlic, finely minced
25g ginger, peeled and finely minced
1 or 2 green birds eye chillis, finely chopped (if you like it very hot, add as much as you like)
1 sachet of Pure Punjabi Saag Mix
3 green grocer’s bunches of saag (mustard leaves - there are approximately 10 mustard leaves per bunch. If you can’t get hold of mustard leaves from an Asian grocers then kale is a good alternative)
1 green grocer’s bunch of spinach (there are approximately 15 spinach leaves per bunch)
1 green grocer’s bunch of fresh fenugreek leaves (there are approximately 15 fenugreek stalks per bunch. If you can’t get hold of fresh fenugreek from an Asian grocers then use another bunch of spinach)
1 tablespoon fine cornmeal (optional - makes the dish slightly thicker)
1 teaspoon butter (garnish)
*Tip: You can always use a mixture of seasonal greens if you prefer, rather than the combination above (especially if you grown your own vegetables). Chard (Swiss chard or rainbow chard), as well as spring greens are great in this dish. You just need about 40 stems or so.
This is what fresh mustard leaves (saag) look like...
This is what fresh fenugreek leaves (methi) look like...
Once prepped, the onions, garlic, ginger and chilli should be small (not at all chunky)...
Method:
1 Start by washing the mustard leaves, to remove any soil left on them. Pull off the stalks and discard them, keeping the leaves. Put the mustard leaves into a saucepan and fill with recently boiled water from the kettle. The water needs to come up approximately 5cm up the side of the pan (this is to stop the leaves from burning whilst cooking them). Put the saucepan onto the highest heat to partially boil/partially stem the saag (mustard leaves).
2. Whilst the saag leaves start to cook, prepare the spinach leaves and fenugreek leaves in the exact same way. Wash them and pull off the stalks, keeping the leaves.
3. Go back to the saucepan with the saag leaves. Once it has been boiling for 10-15 minutes, add the spinach and fenugreek leaves. Just check the water level in the pan at this point, if it’s looking a little low, top it up, as you always want there to be roughly 5cm of water in the base of the pan, so that the leaves don’t dry cook and stick and burn on the pan of the saucepan.
4. In a separate pan, on a low to medium heat, fry the onion in 1 teaspoon of ghee (or sunflower oil) until translucent (not brown).
5. Add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.
6. Add the spice pack section of the Saag kit to the onion base and stir through. Turn the heat off and leave the spiced onion mixture in it’s saucepan.
7. Check the pan with the greens – take out a saag leaf (mustard leaf, or kale leaf, if you use kale). Using your thumb and index finger, try and completely smudge the thickest part of the stem at the base of the leaf. If you can completely smudge it, the leaves are ready. If the stem at the base of the leaf is still at bit firm, continue to cook the leaves till the stem is completely soft.
8. Using a pair of tongs, pull the leaves out of their saucepan, and add them to the pan with the spiced onions. Allow some of the water that’s coating the leaves to trail into the onion pan with them, as you don’t want the leaves to be completely dry/drained. Once all the leaves are in the pan, add the cornmeal (optional). Take a large wooden spoon, and using a firm stir motion, beat the leaves around the sides of the pan, to get them to start breaking down. Do this for several minutes, till the leaves have broken down to your preferred consistency (there shouldn’t be any large chunks of leaf or stem). Once the leaves have broken down, the saag is ready to be served.
Saag is traditionally served piping hot, with butter melting over the top (as seen in the picture).
*Tip: If you are having a lot of difficulty breaking down the leaves, it probably means that you didn’t cook the leaves for long enough. In this instance, take the entire mixture out of the saucepan, and put it into a food processor, so that the blades can break down the harder sections. Pulse the saag mixture in the food processor till you have reached your desired level of consistency.
We love to see your culinary creations! So post your dish as ‘Pure Punjabi saag’ on social media and tag as @PurePunjabiLtd so we can see!
The traditional accompaniment to Saag is a bread called 'Makki di Roti' (a buttered cornmeal chapatti). Our Makki di Roti Mix is easy to follow, giving you our easy method for making this special and rarely seen flatbread.
* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Saag Mix, freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Saag. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot.