This recipe can be made from a variety of green leafy vegetables like channa leaves, bathuwa leaves, which are very healthy and good sources of iron, fibers and minerals. This recipe is made with spinach, kale and mustard leaves. It’s requires very few ingredients and tastes awesome. Saag goes very well with roti, plain rice or makki(corn flour) ki roti.
Ingredients
- 1 bunch Spinach
- 1 bunch Mustard leaves
- 1/2 bunch Kale leaves
- 6 cloves Garlic fine chopped
- 2 Green chili chopped
- 1/4 tsp Asafoetida (hing)
- 1/4 tsp Cumin Seeds
- 1-1/2 tbsp Oil for cooking
- Salt to taste
Instructions
- Clean the green leaves with running water very nicely. We need only leave of mustard and kale so remove the stem.
- Chop all the green leafy vegetable very fine. Keep it aside.
- Chop the green chili and garlic.
- Heat oil in a kadhi, add cumin seeds,. When it crackles, add chopped green chili and garlic. Saute until chili and garlic gets golden color. Add Asafoetida (hing) and stir it.
- Add chopped green leaves and little salt. Saute for about 30 sec. Cover it let it cook for 25 to 30 mins at medium-low heat. Keep stirring at regular interval. Generally you don't need to add water to this as the vegetables release water and it gets cooked in that water, however if it's getting sticky, add a little bit of water.
- Cook until water evaporates from the Saag and it gets a little dry texture.
- Mix healthy Saag is ready to be served.
- Enjoy with daal, rice, fulka or parathas.
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