Saag; A Curry of Green Leafy Vegetable
Saag is a typical rural Indian leafy vegetable curry recipe. Very tasty and very healthy.
Saag is a healthy recipe of green leafy vegetable curry made in the Indian Sub-continent. Very rich in easily fibre, the curry promotes proper digestion and bowel evacuation, the very basis of good health. . It has very little fat, as very little oil is needed to make this dish. With plenty of fresh Vitamins, minerals and the fibre, it is a complete meal by itself.
Though Mustard leaf and spinach are usually used to make this curry, other leafy vegetables also can be cooked in this way. You can add potatoes, tomatoes, onions, paneer cheese or Tofu or soy nuggets if is you want.
1. Spinach: 250 grams.
2. Potatoes: 100 Grams, Cubed (optional)
3. Soy Nuggets: 100 grams, marinated in salt water and a little garlic paste (optional)
4. Tomatoes: 100 grams, Cubed(optional)
5. Onions: 100 grams, finely chopped
6. Garlic: Finely chopped, about 5 large cloves
7. Ginger: Finely chopped, one table spoon
8. Light vegetable oil: 3 Table spoons
9. Corn flour: 2 table spoons
10. Red Chili powder: 1 table spoon or Black pepper powder or oregano flakes.
11. Salt: to taste
Pressure cook the spinach and the potatoes, separately, with a little salt and water. Take the cooked spinach and whip it in a blender, along with corn flour, till it is a rough paste. Preserve the spinach stock.
Curry set (Photo credit: magical-world)
Heat a saucepan, add the oil and heat. When the oil is ready add onions, chilli, tomatoes and stir-fry. When they are done you will notice oil leaving the vegetables. Add chilli powder, ginger and garlic (and tomatoes or paneer cheese or tofu or soy nuggets) now and stir-fry for a couple of minutes. Add the spinach paste and its stock till you have the thickness you want. Add the other boiled vegetable (Potatoes) and cook for 10 minutes on low heat. Stir all the time. The curry is ready! This curry goes well with Roti (Indian bread) or with Rice.
If you want to make it a soup, just add more stock. Goes well with bread sticks and crackers.