Explore the diverse world of Indian saag with these 7 healthy and delicious recipes. From Sarson ka Saag in Punjab to Kashmiri Haak, these dishes offer a variety of flavours and cooking styles.
With the arrival of winter, a wide range of fresh green leafy vegetables fills the markets, offering both great taste and numerous health benefits. These saag varieties are cooked in diverse ways across India. To experience the rich flavours from all over the country, try these 7 healthy and delicious saag recipes this winter.
Sarson ka Saag, Punjab
To prepare Sarson ka Saag in winter, boil mustard leaves, spinach, and bathua leaves and ground them into a smooth mixture. It is then tempered with a paste of ginger, garlic, and onion. Green chillies and ghee are added for extra flavour, and it is traditionally served with Makki ki Roti.
Lal Saag Bhaja, Bengal
In this dish, finely chopped red spinach is tempered in mustard oil with mustard seeds, ginger-garlic, and green chillies. The flavours of the saag pair perfectly with boiled rice.
Odisha special saag
To prepare this Saag, wash and finely chop moringa leaves. Sauté them in a little oil with garlic, mustard seeds, and dried red chilies. Add salt and turmeric, then serve it with cooked rice for a delicious meal.
Sai Bhaji, Sindhi Dish
Sai Bhaji is made by cooking spinach, fenugreek, and dill leaves with chana dal for added flavour. After it’s cooked, the dish is tempered with onions, garlic, ginger, and tomatoes, then fried in mustard oil to enhance the taste.
Chaulai Saag, Uttarakhand
Wash and finely chop amaranth leaves. Fry them in a little oil with garlic, ginger, and hing. Add roasted gram flour for texture and serve with ghee roti for a wholesome meal.
Palak Saag, Tamil Nadu
Tamil Nadu’s Palak Saag is made with spinach leaves, packed with garlic and green chillies, and cooked in coconut oil. Tamarind pulp is added for a tangy twist, giving the dish a unique and delicious flavour.
Kashmiri Haakh, Kashmir
Kashmiri Haakh is made with collard greens, cooked in mustard oil with hing, garlic, and green chilies. The dish has a light gravy and pairs wonderfully with rice.
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