Saag
The Quirky Foodster Team
Ingredients
Method
- Heat the oil in a pan and sauté the onion, garlic and ginger until fragrant.
- Add the turmeric, cooking briefly.
- Add the chopped greens and stir-fry for 5–7 minutes until wilted and tender.
- Season with salt and serve warm.
Introduction: Leafy greens sautéed simply with garlic, ginger and mild spices, a common, nutritious side dish found across Nepali households.
Cultural Background: With a wide variety of leafy greens grown across Nepal's diverse terrain, saag is a staple way households incorporate greens into a meal, its preparation varying slightly with whatever variety of green is on hand.
Tips: Cook the greens just until wilted and tender, to preserve their colour and nutrients. Adjust the cooking time depending on the type of green used, as some cook faster than others.
Variations: Add a chopped tomato for extra moisture and flavour. Use a mix of different greens for variety.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently in a pan over medium heat for a few minutes until warmed through.
FAQs:
Q: What greens work best for saag?
A: Mustard greens, spinach or a mix of local greens are all commonly used.
Q: Is saag spicy?
A: Not typically, though a chopped chilli can be added for heat.
- Mustard greens or spinach, washed and chopped — 500 g (1 lb 2 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Ginger, minced — 1 tbsp
- Turmeric — 1/2 tsp
- Oil — 2 tbsp
- Salt — to taste
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