Saag Recipe

Saag (Mustard leaves) is one the most consumed leafy vegetable in many South Asian countries during winters. When coupled with Spinach and Baathu (White Goosefoot), its taste is increased by manifolds. What is more convenient about it is that it can be prepared in large quantities to be kept frozen for 2-3 weeks for consuming later.  

Saag Recipe

Ingredients

1. Saag (Mustard leaves) (shredded, 2 kg)

2. Spinach (shredded, 1 kg)

3. Baathu (White Goosefoot) (leaves only, 100 grams)

4. Green chili ( seedless, 3 large)

5. Ghee or Cooking Oil ( 5 Tbsp)

6. Garlic ( ground, 3 medium cloves)

7. Salt ( 1 tsp or to taste)

8. Red chili powder ( 1/2 tsp or to taste)

Time To Prepare

1 hr 30 min

Serving Size 

4-5 person

Method

1. Take a large colander and wash shredded Saag, Spinach and Baathu thoroughly as they contain a lot of dirt. 

2. Take a large sauce pan and add all of the Saag, Spinach and Baathu in it. Now add 2 liters of water in the saucepan and set flame to high. Do not cover the pan at the moment and bring it to a boil.

3. When the water has started to boil, reduce flame slightly so that it keeps on simmering. Now add the green chilies ( seeds removed) in it. Stir well and cover. Cook it on medium-low flame until only a cup of water remains and the rest has evaporated.

4. When done, turn off the flame and let it cool down. 

5. Now grind the saag in a grinder. Do not make a paste rather keep it a little chunky. 

6. Transfer the ground saag back to its sauce pan. Set the flame to low and add salt and red chili powder as per taste. Stir well and cook for 5-10 min. Turn off the flame now and cover.

7. At this point, your saag is ready. You can either freeze it for later use or consume it now after adding a tadka or "spice tempering" touch to it. You can keep saag frozen for 15-20 days without spoiling but always look for signs of spoilage before consumption. 

8. In order to prepare a tadka, pour 5 tablespoons of clarified butter (ghee) or cooking oil in a saute pan and set flame to medium-low. Add ground garlic cloves in it and saute until it turns light brown. 

9. When done, transfer the required quantity of cooked saag into the saute pan and mix well. Cook for 2-3 min and turn off the flame then. 

10. Serve hot with roti or chapati