Boil the greens long and low, then mash them with a wooden madhani (churner), not a blender — hand-mashing keeps a rustic texture and stops the saag turning into a smooth green soup; a splash of makki (corn) flour while it simmers binds it.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Large heavy pot · Wooden churner (madhani) · Small tadka pan
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
It’s vegetarian but not vegan as written — it has dairy. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
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© 2026 5best2buy · Worth The Hunt · Recipe No.1150