Saag ( 4 green leafy veggies in a burst of flavour)

Winter means eating greens to boost up our metabolism and storage of enough iron till the next winter. Healthy food does not have to be tasteless, it can be mouth watering too………here’s how my Mom taught the servants how to make the nutritious food taste amazing……

Take equal amounts of spinach (paalak), methi (fenugreek), Bathua (pigweed) and sarson (mustard) leaves with the stems attached. Wash thoroughly, pluck the leaves off the stems and chop into small pieces. Boil in an open pan or wok or kadhai with some water for an hour. Drain and keep aside. In a pan, take desi ghee, add whole red dried chillies, cumin seeds, chopped garlic and ginger, after 30 seconds , add chopped onions and cook till brown. Add chopped tomatoes and cook well. Add chopped green chillies and stir. Add the drained leaves and stir well over a high flame for 3-5 minutes. Serve hot, with fresh butter. 

The four kinds of green leafy vegetables being boiled for an hour:

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Ingredients required to be added to the boiled greens:IMG_4419

Into the hot ghee, the dried whole red chillies, cumin seeds, chopped garlic, ginger and onions have been added and cooked:

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Tomatoes and green chillies have been added:

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When a dose of health comes as a burst of flavour….what could be better? 

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