Saag Recipe: The real pleasure of eating comes only in winter, especially green vegetables. Now you will say what a difficult task this is but this time we will teach you how to make green vegetables in chef style. So let's learn hotel style greens.
Sarson Ka Saag (Punjabi Style)
Material: Mustard leaves 500 grams, Bathua 200 grams, Spinach 100 grams, Ginger-garlic paste 1 teaspoon, green
Chillies 2-3 (finely chopped), corn flour 2 tablespoons, ghee 2 tablespoons, asafoetida a pinch, salt as per taste,
Water as required.
Method: Wash mustard, bathua and spinach thoroughly and chop. Put all the green vegetables, green chillies and some water in a pressure cooker and cook for 2-3 whistles. Cool the vegetables and blend them. Heat ghee in a pan, add asafoetida and ginger-garlic paste. Add prepared greens mixture and cook for 10 minutes. Finally add corn flour and cook on low flame for 5 minutes. corn to hot greens
Serve with bread and butter.
Multigrain Special Saag
Material: Fenugreek leaves 200 grams, Spinach 150 grams, Soya greens (Amaranth) 100 grams, Green peas 100 grams, Garlic 4-5 cloves, Tomato 2 (finely chopped), Onion 1 (finely chopped), Corn flour 1 tablespoon, Mustard oil 2 tbsp, red chilli powder ½ tsp, turmeric ½ tsp, salt as per taste.
Method: Wash, cut all the green vegetables and cook them in a pressure cooker by adding some water. After cooking, grind the vegetables and make a thick paste. Heat oil in a pan, fry garlic, onion and tomato in it. Add ground greens and spices (red chilli, turmeric, salt). Add corn flour and cook on low flame for 10 minutes. Serve with multigrain roti.
Spinach-Garlic Greens
Material: Spinach 500 grams, Garlic 10-12 cloves (finely chopped), Green chilli 2 (finely chopped), Ghee 2 tablespoons,
cumin seeds 1 teaspoon, salt to taste.
Method: Wash, cut the spinach and boil it lightly. Grind boiled spinach into paste in mixer.
Make it. Heat ghee in a pan, fry cumin and garlic in it. Add spinach paste and green chillies. Salt
Mix and cook on low flame for 5 minutes. Serve it with corn bread or paratha.
Kandali (nettle grass) saag (popular mountain greens)
Material: Kandali leaves (nettle grass) 300 grams, mustard oil 2 tablespoons, ginger 1 teaspoon (grated
done), garlic 2-3 cloves, chilli powder ½ teaspoon, turmeric ½ teaspoon, salt as per taste, corn flour 1
big spoon.
Method: Kandali (nettle grass) leaves have thorns, hence boil them first. Now heat mustard oil in a pan and add garlic and ginger and fry. Add boiled kandali leaves and spices (turmeric, chilli, salt). Cover and cook on low flame for 10 minutes. Now temper it with Jakhiya (wild mustard) and eat it with roti or rice.
Spicy greens of bathua and radish leaves
Material: Bathua 200 grams, Radish leaves 200 grams, Ginger 1 teaspoon (grated), Onion 1 (finely chopped), Tomato 2 (finely chopped), Chilli powder ½ teaspoon, Garam masala ½ teaspoon, Mustard oil 2 tablespoons, Salt as per taste.
Method: Wash bathua and radish leaves thoroughly and cut them. Add little water to the pressure cooker and cook for 2 whistles. Grind the leaves and make a paste. Heat oil in a pan, fry onion and tomato. Add leaf paste and spices (chilli powder, garam masala, salt). Cook on low flame for 10 minutes. Serve it with paratha or bajra roti.
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