Reviewed: Nov. 26, 2009

Great recipe! One alteration I made on the advice of a local Indian restaurant was to mix 2 tablespoons of cornstarch and 3 tablespoons of water and add this mixture and stir well once the greens have wilted. Then cover and cook for the remaining ten minutes.

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69 users found this review helpful

Reviewer:

ChefPat

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Highlands Ranch, Colorado, USA

Reviewed: Jul. 9, 2009

Good, but I think i might just use 2 lbs of spinach next time. I think the mustard greens made it more bitter than I would have preferred.

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38 users found this review helpful

Reviewer:

Sonnie

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Apr. 15, 2009

YUM! this is a great saag recipe! It came out great! I used 1lb Spinach, 1/2 lb rainbow chard and 1/2 lb collard greens. This dish stole the show for our Indian Food night. Everyone loved it! I was surprised how much the greens cooked down. I was sure there'd be leftovers but it was all devoured! Thanks for the great recipe -I'll be making this again in the future!

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26 users found this review helpful

Reviewer:

Yaylie

Cooking Level: Intermediate

Living In: Longmont, Colorado, USA

Reviewed: Mar. 18, 2010

This saag turned out great. Saag paneer is my favorite dish in Indian restaurants, and this version didn't dissapoint. I used swiss chard that I had in my freezer from my garden this past summer, and some spinach. I made homemade paneer and I also stirred in some plain yogurt at the end for a creamier texture. It was great!

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11 users found this review helpful

Reviewer:

SlashChef

Cooking Level: Professional

Home Town: Seattle, Washington, USA

Living In: Roslyn, Washington, USA

Reviewed: Jan. 31, 2011

Wonderful recipe! I love saag and this recipe is great with a little bit of greek yogurt mixed in, if you're in a hurry, or some home made paneer! When in a hurry, I just use frozen mustard greens and frozen spinach and it's done and ready to eat in about 10 minutes!

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7 users found this review helpful

Reviewer:

Rachel Boller

Cooking Level: Expert

Living In: Bellevue, Washington, USA

Reviewed: Apr. 29, 2009

I used this recipe and included potatoes, tomatoes, and onions. It was wonderful! The saag has a good spice balance. and was very flavorful.

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7 users found this review helpful

Reviewer:

Jack

Reviewed: May 24, 2009

I questioned myself every step of the way as I made this, but it turned out phenomenal. I served it over basmati rice with tandoori chicken.

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6 users found this review helpful

Reviewer:

ClintonDowns

Reviewed: Jan. 5, 2012

Pretty good as far as mustard greens go. My husband really enjoyed it too, which was surprising for me. :)

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4 users found this review helpful

Reviewer:

cswords

Reviewed: Dec. 17, 2011

This was great, my husband (the picky one) really enjoyed this with rice, daal and raita (yogurt sauce) so it made for a good meal for vegetarian monday. I did change some things, I used frozen chopped spinach and frozen chopped mustard green because thats all I had on had and it still tasted and cooked really well. I didn't seed the chile pepper just added it seeds and all to give it some heat. Garnished with chopped tomatoes and red chillies to make color pop.

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4 users found this review helpful