#SAAG

[najia-cooks]

[ID: A dish of greens garnished with red onion and red chili, with a flatbread in the background. End ID]

Uttar Pradesh mix saag with wild greens

The Hindi "साग," "sāg" (Urdu: "ساگ") is a word meaning "potherb, vegetable, greens." It is ultimately derived from the Sanskrit "शाक" ("śāka"), which also has reflexes in the Bengali "শাক" ("śak") and the Punjabi "ਸਾਗ" ("sāg"), among others.

Saag dishes are made from fried or boiled green herbs and vegetables, flavoured with aromatics, spices, and chili peppers. They are typically named for the type of greens used: for example, सरसों का साग ("sarsõ kā sāg") is made with sarson, or mustard greens; बिच्छू बूटी का साग ("bicchū būṭī kā sāg") is made with the greens of stinging nettles.

This recipe is for an Uttar-Pradesh-style "mix saag," which is of course made with a mixture of different greens. Most commonly included are spinach (पालक, palak), mustard greens (sarson or राई, rāī), lamb's quarters (बथुआ, bathua), fenugreek leaves (मेथी, methi), and chickpea leaves (चने के पत्ते, channa ke patte). Chilis, ginger, garlic, and coriander power make this dish complex, light, and fresh, while gur (jaggery) adds sweetness; corn flour, ghee, and mustard oil add richness of texture. Mix saag is often eaten with makka ki roti, a corn (maize) flatbread.

The greens for this recipe can be found at a south Asian grocery store, or you can use any mildly flavored greens. I used locally foraged lamb's quarters, garlic mustard, plantain, chickweed, common sowthistle, prickly sowthistle, and dwarf mallow.

Recipe under the cut!

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Ingredients

200g greens

1 red onion, diced

1 chunk (10g) ginger, minced

2-3 cloves (10g) garlic, minced

1 Tbsp vegetarian ghee, or non-dairy margarine

1 Tbsp mustard oil

2 dried red chilis, or 1 tsp Kashmiri chili powder

2 fresh green chilis, sliced

1 tsp coriander powder (optional)

40g (small handful) maize flour, to thicken

1-2 tsp jaggery, to taste

Salt to taste

Sliced red onion, to garnish

Instructions

Wash and chop greens. Boil in salted water for about 10 minutes, until tender. Drain. (This liquid can be used to make soup later, if it's not too bitter.)

Heat ghee and mustard oil in a pot on medium high. Add onion and cook for 5-8 minutes, until translucent.

Add garlic, ginger, and dried and fresh chilis and cook for about a minute, until fragrant.

Add coriander powder and chili powder and fry for 30 seconds, until fragrant.

Add jaggery and heat for a minute, until the sugar melts.

Add greens and mix to combine. Cook until wilted. Add water to cover and bring to a simmer.

Add corn flour and salt and mix until combined. Continue to simmer for 5 minutes to allow flavors to meld, or until desired consistency is reached. Taste and adjust salt.

Garnish with sliced red onion and serve hot with roti.

[morethansalad]

Saag Tofu (Vegan)

[localrants]

Jab tak poray mulk ki aik aik zameen se nikla hua saag mere ghar mai pakk nahi jayega jab tak mama saag banati rahengi. 👍🏽

[odiafoods]

Poi Saga Besara

Poi Saga Besara" is a traditional Odia dish featuring Malabar spinach (poi saga) cooked in a mustard-based sauce. To prepare, mustard seeds are ground with green chilies, garlic, and ginger to form a paste. The paste is then sautéed with Pancha Phutana (five-spice blend) for aroma before adding turmeric and chopped spinach. The dish is simmered until the spinach is tender, resulting in a flavorful and nutritious accompaniment to rice or roti, characteristic of Odia cuisine.

Ingredients:

250 grams Malabar spinach (poi saga), washed and chopped

2 tablespoons mustard seeds

2-3 green chilies, chopped

2-3 garlic cloves, chopped

1 tablespoon grated ginger

1 teaspoon turmeric powder

1 tablespoon mustard oil or any cooking oil of your choice

Salt to taste

Water as needed

1 teaspoon Pancha Phutana (five-spice blend) - typically includes equal parts of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds

Instructions:

Soak mustard seeds in water for about 30 minutes to soften them.

Drain the mustard seeds and grind them along with green chilies, garlic cloves, and grated ginger to make a smooth paste. You can add a little water if needed to facilitate grinding.

Heat mustard oil in a pan over medium heat. Once the oil is hot, add the Pancha Phutana (five-spice blend) and let it crackle for a few seconds.

Add Green Chilis if want extra spices in saag.

Add the ground mustard paste and sauté for 2-3 minutes until the raw smell of mustard disappears.

Add turmeric powder and stir well to combine with the mustard paste.

Add the chopped Malabar spinach (poi saga) to the pan and mix well with the mustard paste.

Season with salt according to your taste preferences.

Cover the pan and let the spinach cook for about 8-10 minutes, stirring occasionally. If the mixture becomes too dry, you can add a little water to adjust the consistency.

Once the Malabar spinach is cooked and tender, remove the pan from heat.

Serve Poi Saga Besara hot with steamed rice or roti.

[paulpingminho]

[myquelquechose]

Saag, my way

[productreviewsbymishry]

Sarson Ka Saag: A Delicious Winter Dish You Must Try in India

Introduction Sarson Ka Saag is one of those iconic dishes that define the flavors of winter in India, especially in the Northern region. It's healthy, spicy, and loaded with flavors. Here’s how you can prepare this ultimate comfort food in your kitchen.

Why Sarson Ka Saag Is Loved The mustard greens used in this dish have a distinctive, slightly bitter taste which blends beautifully with other greens. This makes it unique compared to other saags.

Preparation Process Wash, chop, and cook the greens. The addition of garlic, ginger, and garam masala elevates the dish's flavor profile. Don’t forget the finishing touch—a dollop of ghee that brings it all together.

Conclusion Sarson Ka Saag is a must-try for anyone who loves authentic Indian flavors, especially when paired with Makki Di Roti and butter.

[cinehipsters]

Saag chicken stew

[mindoraan]

her smile💖

Judith with Head of Holofernes, Onorio Marinari, Oil on Canvas

[proteus7]

Gujarati Saag Paneer, My Way

[morethansalad]

Vegan Garlic Mustard & Spinach Saag

[notmyself43]

Saag Paneer Pasta

[beardsleyjones]

Saag chicken stew

[paulpingminho]

[daizykitchen]

Punjabi-Style Chana Saag Recipe

Introduction: Punjabi cuisine is renowned for its rich and vibrant flavors, and one dish that perfectly encapsulates this essence is Punjabi-style Chana Saag. This delightful recipe combines the goodness of tender chickpeas (chana) with the earthy flavors of spinach and aromatic spices. Whether you're a fan of Indian cuisine or simply looking to explore new flavors, this Chana Saag recipe is sure to be a hit at your dining table. In this blog post, we'll guide you through the step-by-step process of creating this mouthwatering dish.

Ingredients: For the Chana:

1 medium onion, finely chopped 2 tomatoes, pureed 2 teaspoons ginger-garlic paste 1 teaspoon cumin seeds 1 teaspoon coriander powder 1/2 teaspoon turmeric powder Red chilli powder, 1/2 tsp. (modify to taste) 1 teaspoon garam masala Salt to taste 2 tablespoons oil For the Saag:

1 green chili, finely chopped Salt to taste Water, for blanching Instructions:

Prepare the Chickpeas: a. Rinse and soak the dried chickpeas overnight. Drain and rinse again. b. Cook the chickpeas in a pressure cooker or a pot until tender. Drain and set aside.

Prepare the Saag: a. Boil water in a large pot and blanch the spinach for about 2 minutes. b. Drain the spinach and immediately transfer it to a bowl of ice water to retain its vibrant green color. c. Once cooled, blend the spinach to a smooth paste. Set aside.

Cook the Chana: a. Heat oil in a pan. b. Include the finely chopped onions and cook until browned. c. Add ginger-garlic paste and sauté for a minute until fragrant. d. Add tomato puree, turmeric powder, coriander powder, red chili powder, and salt. Cook the masala till the oil separates from it. e. Add the cooked chickpeas and mix well with the masala. To allow the flavours to mingle, cook for a short while.

Combine Chana and Saag: a. Add the blended spinach paste to the chickpea mixture and mix thoroughly. b. Add garam masala and adjust the seasoning if needed. c. Allow the dish to simmer for about 10-15 minutes on low heat, allowing the flavors to blend together.

Garnish and Serve: a. In a separate small pan, heat a teaspoon of oil. After adding, sauté the chopped green chilies for one minute. b. Pour the chili-infused oil over the Chana Saag before serving.

Serve your Punjabi-Style Chana Saag hot with naan, roti, or steamed rice.

Conclusion: Punjabi-Style Chana Saag is a comforting and flavorful dish that brings together the wholesomeness of chickpeas and the freshness of spinach. This recipe is a true representation of Punjabi cuisine, known for its hearty and richly spiced dishes. Whether you're a seasoned cook or just beginning your culinary journey, this Chana Saag recipe is a must-try that will surely satisfy your cravings for authentic Indian flavors.

[noshedoesntlabel]

North Indian Saag Chole Chickpeas and Greens - Asian Chickpeas and mustard greens are an easy-to-prepare vegetarian dish from North India that can easily be changed to be milder or spicier.