2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The word Saag refers to ordinary green vegetables found in the Indian subcontinent (India, Pakistan, Nepal, etc.). The vegetables that belong to Saag are most often spinach, fenugreek, basil and dill. These leafy greens contain antioxidants and essential vitamins. They also contain iron, magnesium and calcium.
In India, Saag is not only cooked with these specific vegetables. It is often combined with all types of meat such as goat, lamb or chicken, as well as fish and vegetarian ingredients. White fish and shrimp can also be used in this dish.
On the other hand, potatoes and cauliflower are the vegetables that are often served with Saag. The different variants of the Saag dish are most popular in the Punjab region of India, as well as northern India and Nepal.
The green leaves for Saag are cut well and boiled. An option is to puree after cooking. Common spices used in Saag include cinnamon, cloves, ginger, chili, garlic, coriander and cumin. These spices have huge health benefits, such as improving blood circulation and preventing infections.
Saag dishes are usually light, served with a small amount of sauce. They go very well with bread like chapati (flat bread, also known as roti) and naan (a type of Indian bread).
A famous Saag recipe is the Indian one Sarson ka Saag. This dish is typical of Punjabi (Northern India). It is made from dried green leafy vegetables and is often served on fruit bread. The taste of this dish is nicely combined with makki ki roti - Indian corn and a bowl of butter. Ginger and garlic paste can also be added as an additive.
Necessary products:
1 bunch of spinach (washed and finely chopped)
1 bunch of mustard leaves
2 green hot peppers
1 tbsp. ginger (paste or grated)
1 tbsp. garlic (pasta or grated)
salt to taste
2 to 3 tbsp. Ghee
1 large grated onion
1 tsp coriander
1 tsp cumin
1 tsp garam masala
1 tbsp. lemon juice
1 tbsp. corn flour
Method of preparation:
Mix the green leaves, hot peppers and salt and boil in 1 tea cup of water until ready. Then puree them until a homogeneous paste. Heat ghee in a pan and fry the onions until golden. Then add all the other ingredients and fry until the butter separates from the butter (the mixture of onions and spices). Mix with the green leaf paste and mix until the two are completely mixed. Serve on breadcrumbs and with a bowl of butter.
