How to Make Saag - Indian Curry
|For the vegetables|
|Spinach||2 Bunch (200 gm), washed, chopped|
|Cabbage head||1⁄2 Medium, washed, cut into big chunks|
|Broccoli florets||2 Cup (32 tbs), washed, rinsed|
|Water||3 Cup (48 tbs) (As required)|
|For the tempering|
|Onion||1 Medium, chopped finely|
|Ginger||4 Inch, chopped finely (3 - 4 inch piece as per your preference)|
|Garlic cloves||4 Medium, chopped finely|
|Cumin seeds||1 Teaspoon|
|Red bell pepper||1⁄2 Medium, chopped finely|
|Black pepper powder||1 Teaspoon (Kali Mirch)|
|Red chili powder||1 Teaspoon|
|Garam masala powder||1 Teaspoon|
|Tomato||1 Medium, chopped finely|
|Tomato paste||2 Tablespoon|
1. Wash and rinse all the vegetables thoroughly. In a large pot, place all the rinsed vegetables, add water and salt and boil until tender. Set aside. (Do not drain the water)
2. Once the vegetables have cooled slightly, in a blender, put them along with the water used to boil, and blend until smooth. Set aside.
3. Heat up a pan with 4 tbsp oil, add chopped onions, ginger and garlic. Saute until the edges turn golden brown.
4. Add cumin seeds, chopped red bell pepper and stir.
5. Add salt, black pepper, red chili powder, garam masala and stir.
6. Add the chopped tomatoes and tomato paste. Saute until the oil begins to ooze out from the onions and tomato mixture.
7. Add the blended saag and stir to combine.
8. Serve warm with makki di roti, parantha, naan or rice.
You can prepare saag in large quantities, store it in the freezer and defrost and heat it when you need a quick meal.
Calories 165 Calories from Fat 98
% Daily Value*
Total Fat 11 g17%
Saturated Fat 1.4 g7.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 797.8 mg33.2%
Total Carbohydrates 15 g5%
Dietary Fiber 3.7 g14.7%
Sugars 4.6 g
Protein 5 g9.7%
Vitamin A 111.1% Vitamin C 167.2%
Calcium 11.7% Iron 15.5%
*Based on a 2000 Calorie diet