Saag
A nutritious and flavorful dish of saut'ed leafy greens with garlic and mild spices, popular in Arunachal Pradesh.
Saag
ByKavitha
Quick Info
- Prep: 10 mins
- Cook: 15 mins
- Servings: 4
Ingredient Substitutes
- Greens ? Spinach or Kale
- Oil ? Mustard oil
Ingredients
- 2 cups fresh leafy greens (spinach/mustard/other local greens)
- 1 tbsp oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 small green chili, slit
- 1/4 tsp turmeric powder
- Salt to taste
- Optional: bamboo shoots, chopped
- Optional: sesame seeds for garnish
Instructions
- Wash greens thoroughly and chop coarsely.
- Heat oil in a pan, saut' garlic, ginger, and green chili until aromatic.
- Add turmeric powder and optional bamboo shoots.
- Add chopped greens, stir-fry 5-7 mins until tender but bright green.
- Season with salt.
- Garnish with sesame seeds if desired and serve hot.
Tips & Variations
Use fresh greens for vibrant color | Do not overcook to retain nutrients | Add bamboo shoots for traditional flavor | Adjust chili according to spice preference | Serve immediately for best taste
You will love it
Saag is a traditional dish from Arunachal Pradesh, made by stir-frying fresh leafy greens like spinach, mustard greens, or local wild greens with garlic, ginger, and mild spices. Sometimes bamboo shoots or chilies are added for flavor. Served as a side dish with rice, it is a staple in daily meals and festivals, providing vitamins and a unique earthy taste.
Serving: Serve hot as a side dish with steamed rice or millet; can accompany curries or fermented foods.
Storage: Refrigerate 2 days
Tools Required
FAQ
Is saag vegetarian?
Yes, naturally vegetarian.
Can I use frozen greens?
Yes, but fresh is preferred.
Can I add protein?
Add tofu or tempeh for protein.
How long does it last?
Best consumed immediately; can refrigerate 1 day.
Is it gluten-free?
Yes, naturally gluten-free.
š From Our Kitchen
Saag is a simple, everyday dish in many North Indian homes and is often prepared using seasonal leafy greens. It is usually cooked slowly to bring out its natural earthy flavors.
ā Kavitha, Cheffo Kitchen
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Kavitha
Founder & Publisher ā¢ Culinary Editor
Hi, Iām Kavitha ā the founder of Cheffo. Cooking has always been close to my heart, especially traditional recipes passed down through families. Through Cheffo, I share authentic regional dishes with clear instructions and practical tips so you can recreate those comforting flavors at home.