Funny coincidence, we had Saag for lunch today 
I was surprised to learn â as someone who wouldnât touch greens without meat until a few years ago â that Saag is a different dish than Palak Paneer, even though they are each often called the other.
Saag the word means âgreensâ, but Saag the iconic Punjabi winter dish means pretty specific winter greens, with mustard in the highest proportion.
Today was actually my first time eating ârealâ Saag 
â even though I made Saag Paneer every week during the pandemic to use up the mustard greens, kale, chard, and more that were overflowing in our garden and the neighborâs .
Made by sis, from her friendâs late momâs recipe (she used to make a vat every winter and send everyone some, a nice memory) â half mustard greens, with the rest a mix of spinach, bathua, and a little turnip or radish.
We didnât plan ahead, so there were no makke di roti (cornmeal flatbreads) which are the traditional accompaniment, but it was pretty delicious with parathas.
Generous dollop of white (homemade) butter on top of the greens to melt in.
Interestingly, todayâs flavor profile was pretty close to what I was making by looking up recipes back during the pandemic, but very different from the Palak Paneer I love, which is much more garlicky from a final tempering, and more textured with aromatics.
