Enjoy these saag recipes, simple, yet delicious.
Sarson Ka Saag : Roughly chop the sarson ka saag (500 grams). Heat mustard oil (2 tablespoons) and temper it with chopped garlic (6-8 cloves), whole red chillis (2-3) & asafoetida (a pinch). Add saag & salt to taste. Let it cook on simmer. Dry the excess water. Then simply saute it on high heat. Its ready to serve. It can also be made after boiling the saag, then squeeze the water and follow the above procedure.
Methi Ka Saag : Peel & dice the potatoes (250 grams), it tastes better with baby potatoes. Heat mustard oil (2 tablespoons) & put asafoetida (a pinch) & whole red chilies (2-3). Now add the potatoes, salt & little water. Cover & cook until potatoes are half done. Now add chopped fresh methi (500 grams), salt to taste, cover & cook. Finally saute very well & its ready to serve.
Mooli Ka Saag : Finely chop the saag (500 grams) along with 1 or 2 radish. Heat mustard oil (2 tablespoons), temper it with chopped garlic (5-6 cloves), whole red chillies (2-3), carrom seeds (1/2 teaspoon) & asafoetida (a pinch). Now add the saag & once its done, saute it really well. Serve hot. It can also be made after boiling the saag, then squeeze the water and follow the above procedure.
Tip: All saag taste better with plain parathas. They should all be made in mustard oil to enhance the flavours.