some combination of mustard greens (sarson), spinach (palak), chenopodium leaves (lamb’s quarter are similar to the bathua leaves called for by the recipe) or whatever dark, rich greens you have
5 tablespoons olive oil
Ginger,sliced 2 one-inch pieces
Garlic,sliced 6-8 cloves
2 med onions,sliced
4 green chillies
Salt to taste
Cornmeal 2 tablespoons
(optional) squirt of lemon juice, 1/2 tsp. garam masala
Heat three tablespoons olive oil in a pan, add ginger, garlic and onion and sauté for two to three minutes. Roughly chop mustard leaves. Add to pan and stir. Roughly chop spinach and bathua. Add to pan and stir. Break the green chillies and add to the pan. Add salt to taste and stir well. Let it cook till the greens turn soft. Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. Cool and grind to a coarse paste. Transfer into the pan. Add the remaining olive oil and mix. Simmer for two to three minutes. Serve hot with makki ki roti.
You can add baby turnips to the saag for a variation.
recipe from sanjeev kapoor