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Asian Veggie Bowl by Khushboo Jain Tibrewala

Mixed Greens Saag

There is a simple formula you use to get this saag right. For every 1 part of bitter or spicy leaves, you add 1.5 parts of bland ones. That's it!
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

  • 200 grams Spicy/Bitter/Pungent Leaves like Sarson, Kale, Arugula, Radish, Fenugreek, Moringa, etc.
  • 300 grams Bland/Sweet Leaves like Spinach, Red Amaranth, Poi, Bathua, etc.
  • Handful Coriander Leaves
  • Handful Mint Leaves
  • 2 inch Ginger
  • 3 Green Chillies, medium spicy
  • 3-4 cloves Garlic (optional)
  • 1 Tomato
  • 1 Onion
  • 2 tbsp Ghee
  • 1 tbsp Chickpea Flour / Besan or Chana Sattu
  • 1 tsp Cumin Seeds
  • 1/2 tsp Hing or Asafoetida
  • 1 Bay Leaf
  • To Taste Salt
  • To Taste Lime Juice
  • 1 tsp Coriander Powder
  • 1 /2 tsp Red Chilli Powder

Instructions
 

  • Boil water in a pot.
  • Once the water comes to a boil, switch off the flame and immerse the leaves (Without cutting) into the water. Cover the pot and let them sit in the water for 7-8 minutes.
  • Meanwhile, chop cut the ginger, garlic and chillies into chunks.
  • After 7-8 minutes, strain the leaves. Don't throw the water, it contains a lot of nutrients. Let the leaves cool a bit. Place some ice cubes on the leaves to cool faster. This will also keep them vibrant looking.
  • Next, blend them alongwith the ginger, garlic, chilli, coriander and mint leaves.
  • In a pan, heat 1 tbsp Ghee. Add cumin, hing and bay leaf. Now add the chopped onion, cook till transparent, add the tomato, cook till it goes slightly mushy.
  • Add salt and the dry masalas and cook for 5 minutes.
  • Add the pureed vegetables and a few spoons of the water we have kept aside. Let this boil for a few minutes.
  • Once it is cooked thoroughly, add 1 spoon of besan and mix really well. Let the besan cook for a minute or two.
  • At this point you can also add things like paneer, chicken, potato, mangodi, mixed vegetables, etc.
  • Taste the saag and adjust for salt, lime and chilli.
  • Garnish with a dollop of raw ghee.

Notes

My go-to combinations:
  1. Red Amaranth, Chana Leaves & Spinach
  2. Radish, Bathua and Poi
  3. Sarson, Bathua & Palak
  4. Palak, Gathgobhi Greens and Mangodi
  5. Kale, Palak, Carrot Greens with Tofu
You can also add dill / sua for flavour. I have also added imli instead of the amchur and lime and that tastes brilliant too. 
Accompaniments:
  • Missi Roti
  • Steamed Rice
  • Bajra & Sesame Roti
  • Khapli Wheat Laccha Paratha
Keyword calcium-rich, diabetes-friendly, gut friendly, indian, local foods, vegan, women health