Saag is a traditional Indian recipe from the state of Punjab. This recipe is mentioned in holy Indian scriptures (Ayurveda) and is more than 2500 years old.
During the winter, greens such as spinach, fenugreek leaves, and mustard greens grow in abundance. A traditional Saag recipe can be made either with a mixture of these greens or mustard leaves. There are three varieties of mustard leaves - 1) mustard leaves that produce brown mustard seeds, 2) mustard leaves that produce yellow mustard seeds, and 3) mustard leaves that produce black mustard seeds. In a Saag, all of these mustard leaves are used.
These leaves and boiled in hot water and then pounded for hours, usually with green chilies, ginger, or garlic. This mixture is sautéed in oil, turmeric, and ground red chili powder. A dollop of ghee is added towards the end, and this Saag is served with roti (flatbread) made from corn flour.
Ironically, corn came to India from Mexico a few hundred years ago and is the favorite bread served with Saag.