I have always been under the impression that ‘saag’ meant mustard greens only. It was only yesterday that I realized that ‘saag’ comprised all kinds of greens. This recipe was taken from a very interesting blog called ‘Foods for long life’. I used two varieties of greens, spinach and a green and red coloured variety. Here is the recipe.
Baby potatoes (cut in half) – 1 ½ cups
Greens (coarsely chopped) – 3 ½ cups
Cumin seeds – 1 tsp
Ghee – 1 ½ tsps
Ginger (finely chopped) – 1 ½ tsps
Garlic powder (you can use fresh too) – 1 ½ tsps
Crushed red chillies – 1 tsp (more if you like it spicy)
Garam masala – 1 tsp
Boiling water – 1 ½ cups
Salt to taste
Heat ghee and add the cumin seeds. As they start spluttering, add the potatoes and toss well. Let them cook for about 10 minutes. Now add the greens, 1 cup at a time and wait till they wilt before adding the next cup. Once you have added all the greens, mix in ginger, garlic, red chillies and salt and mix well. Pour in the water, cover and cook for 15-20 minutes. Remove the lid and cook for another 10 minutes, or till most of the excess water is gone. The greens will now have a nice soft texture and the potatoes will be well cooked. Add garam masala and take it off the stove. Serve hot with rotis or rice.
Note - Substitute potatoes with paneer to make Saag Paneer.