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How To Make Saag - Indian Curry

Eat.East.Indian's picture
Learn how to make non-traditional Saag (Indian Curry) at your home.
Ingredients
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)
  Salt 2 Teaspoon
For the tempering
  Oil 4 Tablespoon
  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
  Salt To Taste
  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
Directions

GETTING READY
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.

MAKING
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.

SERVING
8. Serve warm with makki di roti, parantha, naan or rice.

TIPS
You can prepare saag in large quantities, store it in the freezer and defrost and heat it when you need a quick meal.

Things You Will Need
1. Blender

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
6

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