Ingredients
- 1-2 pounds One bunch of spinachfinely chopped
- ½ pound mustard greensfinely cut and washed
- 2 Green Chilies
- 1 large Onionfinely cut
- 1 tbsp Gingercrushed
- 1 tbsp garliccrushed
- 1 tbsp Coriandercut in small chunks
- 1 tbsp Cumin
- 1 tbsp Lime
- 1 tbsp Garam masala
- 2-3 tbsps Ghee
- 1- 1 ½ tbsp salt
- 1 tbsp Bengal gram flour or maize flour
- 1 cube Unsalted butterto garnish
- 1 cup Water
Directions
Consuming green and leafy foods brings us such an extent of health and nutrition that if an individual starts to understand and consume them daily, he will never miss them in meals again. Leafy and green vegetables are high in antioxidants and are full of minerals. They are a natural source of fiber, and they work on our metabolism significantly. Green and leafy vegetables make us feel full for more extended periods if we have our regular meals while including them. Hydration, mood betterment, and sun protection also come in the list of green and leafy vegetables’ benefits.
Cooking with leafy greens is also a very healthy choice. Adding some nutritious and effective greens into your meals not only enhances the health benefits but also adds more taste to your cooking. We all know what we use the most in our kitchen, whether it’s a high-class meal for a gathering or family lunchtime, as long as it’s traditional and desi. Yes, we are talking about the one and only ‘SAAG’ that reflect our national foods’ image with great importance.
Saag has many names in English like spinach, mustard lea, collard greens, and basella. It originally comes from India subcontinent and mostly eaten with sweet or saltish naan and roti. Sarson ka saag, as the name refers it, is generally produced within the fields of mustard –flowers that grow in the months of spring. It’s healthy, nutritious, and easy to cook if anyone of you is willing to add some in daily meals.
If anyone of you is looking for an excellent authentic saag recipe to add into an excellent meal for the family, you can check out our saag recipe given below for cooking comfort.
Steps
1 Done | Grab a medium-size pot and add in the spinach, mustard greens, green chilies, and salt altogether. Mix them well on medium flame with 1 cup water until it boils and gets adequately cooked. |
2 Done | When soft, mash the whole mixture until everything becomes a coarse paste. Set aside for future use. |
3 Done | Take another pan and heat some ghee on medium flame. Heat the ghee for 2 minutes and add the onion. Fry it until its color becomes brownish golden. |
4 Done | Add in the leftover ingredients into the pan and fry them until oil gets separated from the mixture. |
5 Done | Pour the green mixture, which was made before, into the onion mixture, and stir them well until everything blends properly. |
6 Done | Take the dish out in a fancy bowl and garnish with butter cube on top. Serve with Makai ki roti or naan and enjoy. |
