Bajra Saag
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Bajra Saag is a rustic and deeply nourishing winter preparation from rural Rajasthan and Haryana. Unlike typical leafy greens, this 'saag' refers to a thick, porridge-like dish where green leafy vegetables like mustard or spinach are slow-cooked with Bajra (Pearl Millet) grits. The grain provides a magnifique nutty texture and an earthy depth that keeps you warm during cold desert nights. It’s a very honest meal, usually cooked in a large earthen pot over a slow fire. We season it simply with green chilies, garlic, and lots of heeng (asafoetida). It is best enjoyed with a massive dollop of white butter and a piece of jaggery on the side.
Ingredients
Cooking Instructions
Tips & Secrets
- Coarsely grinding the bajra rather than using fine flour gives the saag a much better texture.
- Churning or 'ghotna' the saag is the secret to getting that traditional creamy consistency.
- Always use a generous amount of garlic and heeng to balance the earthy flavor of the pearl millet.
Nutritional Information(Per 250ml)
245 kcal
7g
14g
28g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.