Saag curry – cooked leafs
Saag is a cooked leafy greenery.
In the Nepalese restaurant, ordering a daal bhat you will get rice with a number of bowls with sauces and almost always there will be saag. In India and Nepal, many different types of salads are used in the kitchen under the general name of saag or spinach. It is a delicacy for those who like greens.
Recipe for 3 servings:
| Ingredients | Amount |
|---|---|
| green mustard leafs | 400 gram |
| mustard oil | 30 ml |
| dry red chili | 2 pieces |
| pressed garlic | 1 spoon |
| jeera (kumin) | 1 pinch |
| salt | to taste |
| turmeric | 2 table spoon |
Preparation:
-
- Wash the leaves thoroughly and soak them.
- On hot oil put jeera and fry over low heat for one minute. Then add the dried peppers and garlic and stir for the next minute.
- Cut the stem across the fibers and add to spices on the pan. Fry on small fire stirring from time to time.
- When the stalks become a little glassy, add the slightly chopped rest of the leaves. Continue frying for about 3 minutes.
- Add turmeric and salt, stir for another while and ready.
