Preparing Hearty and Nutritious Leafy Green Dish

  Preparing Hearty and Nutritious Leafy Green Dish

Sure, I shall be glad to detail how to make Saag, which is a very palatable and nutritious dish cooked from leafy greens very popularly in South Asian cuisine, in general, and Indian and Pakistani dishes, in particular. Though it is a traditionally cooked green and green with only drivelingly green spinach or a mix of spinach and other green leaves like the spice laced mustard greens or even slightly pungent fenugreek leaves, it does not take much bother to be prepared by adhering to the simple steps mentioned here. Here is a rather detailed guide that would help you in the preparation of Saag but still maintain the wholesomeness of its flavor and nutrientsIngredients:

Leafy Greens:

·         2 bunches of spinach or a mix with spinach, mustard greens, and/or fenugreek leaves

·         Onion: 1 large

·         Tomato: 1 large

·         Ginger-Garlic Paste: 2 tablespoons

·         Green Chilies: 1-2, finely chopped

Spices:

·         Cumin seeds: 1 tsp

·         Turmeric powder: 1/2 tsp

·         Gram masala: 1 tsp

·         Coriander powder:

·         Salt: to taste

·         Water: as required

Lemon Juice: 

·         1 tablespoon (optional, gives it that extra zing)

Preparation Steps:

Preparing the Greens:

·         Wash leafy greens to rid them of dirt or gristle. Blanching them in boiling water for 2-3 minutes helps retain this color in bright green and makes them easier to blend.

·         First of all, the greens need to be squeezed and then blanched in a bowl of icy water to lock in the nutrients and color. After this, the greens should be ground into a fine paste. In a blender or food processor. You may add a little water as desired to achieve a smooth paste. Prepare the Base: Heat oil in a large pan over medium heat.

·         Now, add cumin seeds and allow them to splutter for a few seconds, releasing their good flavor.

·         Next, add the finely chopped onions and cook everything until it turns golden brown, which will take almost 5-7 minutes and becomes the base of rich flavor.

·         Add ginger-garlic paste and chopped green chilies, sautéing for another 1-2 minutes until the raw smell of garlic goes away.

·         Add chopped tomatoes and cook until they get soft and break down, starting to marry into everything. This takes about 5 minutes.

Combine and Simmer:

·         To this, add the pureed greens and mix well.

·         Add turmeric powder, gram masala, coriander powder, and red chili powder if using. Mix well so that all the spices are well combined with greens.

·         Let it cook for a good 10-15 minutes on low heat, allowing the flavors to blend well and let the greens cook.

 Stir occasionally: 

·         if it gets too thick, add a little water.

Final Adjustments:

Season with salt:

·         add lemon juice to desire a hint of tanginess.

Serve:

·         Crisp saag is best enjoyed with Indian bread, such as roti, naan, or paratha, but it can also be accompanied by rice.