"Saag" is a spinach or mustard leaves or
other greens along with added spices based curry dish eaten in
India with "roti" or "naan". A common of "saag" is "saag paneer".
Commonly known as "palak paneer". "Saag" is a very popular cuisine
of Punjab where it may be eaten with " makki ki roti" ( bread made
up of flour of corn, this bread or roti is yellow in colour). When
puree or curry is made up of mustard leaves and paneer is added to
it, it is called "saag paneer" and when puree or curry is made up
of spinach and paneer is added to it, it is called "palak paneer".
The difference between "palak" and "saag", is in consistency.
"Palak puree" is bit watery than "saag".
Ingredients: For "Saag"
- Spinach or mustard leaves or other greens (1 pound).
- Water 1 cup
- Salt to taste.
- Yogurt 1 cup
- Fresh cream 1/4 cup.
- Oil or ghee (clarified butter) 2 tbsp
- 6 garlic cloves (minced)
- 1 tbsp ginger (minced)
- 2 tsp coriander (chopped)
- 1/2 tsp turmeric powder
- 1 chopped onion.
- Take a large pot or pan. Heat oil or ghee and saute' the onion until it becomes soft.
- Add ginger, garlic and other spices and saute'.
- Add spinach or mustard leaves or any greens ( that you are using), water, and salt to taste. Simmer for 10-15 minutes.
- After 10-15 minutes, remove the pan from heat and allow to cool.
- Now blend this and make the puree'.
- Again, put puree' into the pan and add little water (if require) and simmer for 5 minutes.
- Add yogurt, mix it well and remove the pan from heat.
- Add fresh cream.
Now this puree' can be used in different
variations.
"Saag
Paneer"-1/2 pound paneer cubed. Fry this paneer for
a couple of minutes till light brown. Add this paneer to the puree.
" Saag Paneer" is ready.
.
"Saag
Aloo"-2
cups 1/3" dice potato. Toss the diced potatoes in a pot with water
and cover it. Bring to a boil. Add salt to taste. Cook the potatoes
for about 10-15 minutes. Drain it. Mix theses potatoes with
puree'
. 
"Saag
Chicken"-1/2
pound chicken pieces, skinned. Fry the chicken lightly in 4 tbsp of
oil (until tender). Mix this chicken with puree'. "Saag Chicken" is
ready to serve.
- "Saag Kofta"
- 50 g potatoes.
- Paneer 25 g.
- Fresh coriander leaves 10 g.
- Green chillies 5 g.
- Garam masala 5 g
- Cumin seed powder 5 g.
- Salt to taste.
- Maida (refined flour). Maida helps in binding.
- Cashewnut 10 g.
Boil
potatoes, peel it and mash it with paneer. Mix all the other
ingredients. Make balls and coat it with maida. Now deep fry these
balls until golden brown. Add this balls into the puree' "Saag
Kofta" is ready to serve.
Nutritional Fact Of Saag
- 100 g of spinach provides 99 mg of calcium, 2.8 g of protein, 2.7 g of fibre and 28 mg of Vitamin C.
- It contains vital antioxidants.
- Spinach is the good source of dietary fibre, protein, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Vitamin B6, Calcium, Iron, Magnesium and Potassium with low saturated fat and very low cholestrol. Spinach reduces the chances of breast cancer and human prostrate cancer.
References: Wikipedia,
siri-corner.
Images: svacher, z_b, Nickster 2000, sweet mustache, su_lin, frankfarm, Primo Uomo, Monkey Images, aJ GAZEMEN? Gucci BeaR.
Images: svacher, z_b, Nickster 2000, sweet mustache, su_lin, frankfarm, Primo Uomo, Monkey Images, aJ GAZEMEN? Gucci BeaR.
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