FIVE-LEAF SAAG/HOW TO MAKE SAAG WITH 5 LEAVES(WINTER SPECIAL RECIPE)

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If you travel across North India during winter months, you notice the fields, covered with the yellow sheets which are spread across miles. These lovely yellow sheets are flowers of the mustard plants(sarson).
Mustard and chickpea crops are ready to harvest these days. Not only these two but also the methi(fenugreek), bathua( Chenopodium) and the spinach(palak) of course!

The SARSON-PAALAK SAAG is very popular among all. I too generally cook the saag with these two leaves, but today I gave a hand on the 5 leaf saag. These leaves were sarson, palak, methi, bathua and chana. This is the perfect season when we get fresh and delicate leaves of all these greens with the mellow flavours.

The preparation is undoubtedly a task, but the end result is wonderfully tasty. The hard stems are removed at first, and the leaves are washed thoroughly under running water to remove every bit of dirt and dust. These leaves are chopped and blanched in an open vessel or pressure cooked to make them soft to blend into the fine puree. A tadka(tempering) of some aromatics takes this dish to the next level. An add of kasoori methi at the time of tadka, enhances the flavour. Eating this 5 leafy saag with Makki ki Roti is the most adorable part of the procedure

Prep time – 30 min
Cook time – 20 min
Course – Main
Cuisine – North India
Serves – 4-6
Author – Bharti Dhawan

INGREDIENTS REQUIRED FOR BOILING 5 LEAF SAAG

• Mustard (sarson) Leaves – 250 gms
• Spinach (palak) Leaves – 250 gms
• Chickpea (kabuli chana) Leaves – 250 gms
• Bathua ( Chenopodium ) – 250 gms
• Methi (fenugreek leaves) – 250 gms
• Water – 1/2 cup
• Green chillies – 2-3
• Peeled and chopped ginger – 1-inch piece
• Salt – 2 tsp or to taste

INGREDIENTS FOR TADKA/TEMPERING

• Ghee – 2 tbsp
• Heeng(asafetida) – 1 tsp
• Finely chopped whole red chillies – 2 nos
• Jeera(cumin) seeds – 1 tsp
• Finely chopped onions – 2 big sized
• Finely chopped ginger – 2 tsp
• Finely chopped garlic (optional) – 2 tsp
• Coriander powder – 2 tsp
• Red chilly powder – 1 tsp
• Garam masala – 1 tsp
• Kasoori methi – 2 tsp

PROCEDURE TO MAKE 5 LEAF SAAG

1- Remove hard stems from all the leaves and wash thoroughly under running water

2- Take a pressure cooker and add washed leaves with all the ingredients written under
BOILING 5 LEAF SAAG

3- Close the lid and cook for 10 minutes or until 5 whistles come

4- Open the lid and allow the saag to cool down a little. Next, blend the leaves to make a fine puree. Keep aside

PROCEDURE FOR TADKA/TEMPERING

1- Take a kadhai or pan and add ghee. When melted, add jeera, red chillies and heeng. Allow to splatter

2- Add finely chopped onions, ginger and garlic. Cook them for a minute

3- Now, add the powdered spices and the kasoori methi by crushing with hands. Give a stir so that onions get its aroma

4- Next, add pureed saag and cook everything together for 3-4 minutes at low flame

5- Serve the yummiest ever 5 LEAF SAAG with a dollop of butter on top and MAKKI KI ROTI

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