broccoli rabe saag, broccoli rabe indian recipe

Saag is traditional Punjabi dish. From small dhabha to big restaurant are incomplete without saag in Punjab. There saag is prepared from mustard leaves and spinach leaves. But here in U.S. i was unable to find  similar quality of mustard leaves so i tried broccoli rabe saag which also tastes very delicious. Although broccoli rabe is full of antioxidants and nutrients, so its very healthy. This saag tastes delicious with makki roti. So come and lets get started.


  • 1  Bunch Broccoli Rabe

  •  8 oz. Spinach

  •  2  Onions  Chopped

  •  20-25  Garlic Cloves

  •   4 -5  Green Chillies

  •   Ginger Chopped

  •  2 Large Tomatoes Chopped

  •  2 Tbsp  Mesa Flour or Makki Ka Atta

  •  Clarified Butter (Desi Ghee)

  • Salt To Taste


 Start with the stems, now peel each stem with knife at one end. You will see there is fibrous layer on each stem that comes off easily. After peeling, wash and roughly chop the leaves, stems and florets. Put them in a pressure cooker and add garlic and 2-3  green chillies. Add  salt and 1 cup of water. Close the lid of cooker. Cook for only 1 whistle.


Let it cool down. After cooling, coarsely grind in grinder.


Now again transfer it in same cooker or another pan and add flour. If required then add some water. Cook  covered on low flame for another 10 -15 minutes. Now in a pan, heat clarified butter. Add onions and cook until golden brown. Add ginger and green chillies and cook for another 2-3 minutes. Add tomatoes and cook for 5 minutes.


Now add required amount of the cooked rabe in tadka. Mix well and heat it by adding 1 tbsp of ghee in it. Rest of the rabe can be store in refrigerator and you can re use it  in fresh tadka.


Serve hot with makki roti, naan or paratha.


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