SAAG

ü Saag:
1. Paalak Ka Saag
2. Sarson Ka Saag
3. Chane Ka Saag
4. Laal Saag


1. Paalak Ka Saag


Paalak ( spinach ) – 500 gm ( chopped)
Oil – 2tbsp
Garlic flakes – 8 ( chopped)
Ginger – ¼ inch ( chopped)
Tejpatta – 2
Green chilly – 2 ( chopped)
Onion – 1 small ( chopped)
Jeera ( cumin seeds) – ½ tsp.
Salt

Option 1 : Heat oil in karaahi, add jeera, tejpatta, garlic, ginger and onion. When garlic starts turning brownish add paalak and salt to it, sauté and cover the lid. Let it cook till paalak gets tender and its water evaporates from the karaahi. Serve with rice-daal-bhunjia and desi ghee.

Option 2 : Blanch the paalak ( put in boiling water for 5 minutes and then take it out. ) and grind it to a smooth paste using very little water. Heat oil in karaahi, add jeera, tejpatta, garlic, ginger and onion. When garlic starts turning brownish add paalak and salt to it, sauté and cover the lid. Let it cook till its water evaporates from the karaahi and you reach the desired consistency. Serve with rice-daal-bhunjia and desi ghee.


2. Sarson Ka Saag

Sarson ka saag – 500 gm. ( chopped)
Paalak ( spinach ) – 500 gm ( chopped)
Cabbage – 200 gm ( chopped)
Gawar – 50 gm (optional)
Oil - 4tbsp
Garlic flakes – 15 ( chopped)
Ginger – 1 inch ( chopped)
Tejpatta – 2
Green chilly – 2 ( chopped)
Salt
Cornflour – 2tbsp
Desi ghee – 2 tbsp
Pressure cook sarson ka saag, paalak saag, gawar, oil, cabbage and salt for 3 minutes after the first whistle of pressure cooker.
Open the pressure cooker after it is self cooled, keep stirring the content in it on slow flame using a wooden stirrer. Add ginger, green chilly and continue stirring vigorously. Then add cornflour and continue stirring till whole of water is absorbed .
Prepare tadka of desi ghee and garlic and add to the above prepared saag.

note : The above prepared saag can be kept in fridge for 3-4 days, but everyday before serving, heat it and do fresh tadka using desi ghee and garlic.



3. Laal Saag


Laal saag – 500 gm ( chopped)
Oil – 2tbsp
Garlic flakes – 8 ( chopped)
Ginger – ¼ inch ( chopped)
Tejpatta – 2
Dried red chilly – 2 ( chopped)
Jeera ( cumin seeds) – ½ tsp.
Salt


Heat oil in karaahi, add jeera, tejpatta, garlic, ginger. When garlic starts turning brownish add laal saag and salt to it, sauté and cover the lid. Let it cook till laal saag gets tender and its water evaporates from the karaahi. Serve with rice-daal-bhunjia and desi ghee.






4. Chana Ka Saag

Chana ka saag – 500 gm ( chopped)
Khaane wala soda (sodium bicarbonate) – 1 pinch
For seasoning:
Oil – 2tbsp
Garlic flakes – 8 ( chopped)
Ginger – 1 inch ( chopped)
Mustard oil – 4 tbsp
Green chilly – 2 ( chopped)
Salt

Boil the saag with salt, and khaane wala soda in 1 liter water for 7 minutes.
Squeeze out water from saag and grind it. Mix the rest of ingredients to it, and serve with rice.