Saag
A short home-style guide to Saag. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Mustard greens (saag)No mustard greens (saag)? Use palak with a spoon of besan to thicken.
- Green chilli (Hari mirch)No green chilli? Use red chilli flakes or extra red chilli powder.
- Onion (Pyaz)No onion? Use spring onions, or a little onion powder (less depth).
Method
- Boil chopped saag with green chilli, ginger and garlic until soft, then mash.
- Cook down with a spoon of besan or makai atta and finish with a hot tarka.