HARA SAAG

(INDIAN SPICED MIXED GREENS)

30 min

Prep (min)

4 Katoris

🌿

Vegetarian

Nutrient Information — per 1 serving

111 Kcal

Energy (kcal)

4.2g

Protein

10.9g

Carbohydrate

5.2g

Total Fats

Amount per diet plan: 3/4 Katoris at one time

Ingredients

1/2 kg mustard greens (sarso), lamb’s quarters (bathua), spinach (palak), fenugreek (methi), amaranth (chaulai), cleaned and chopped

2 medium tomatoes, finely chopped

2 medium onions, finely chopped

4 cloves garlic, finely chopped

2 cm piece ginger, finely chopped

2 small green chillies, finely chopped (optional)

4 tsp groundnut oil

1 cup (1/2 cup for grinding + 1/2 cup for cooking) water

2 tsp maize flour (optional)

1/4 tsp asafoetida (hing)

1/2 tsp turmeric powder

Use minimal amount of salt

Method of Preparation

Wash and clean the leafy vegetables thoroughly.

Peel the onion, ginger and garlic and wash them along with tomatoes and green chillies.

Finely chop the leafy vegetables, onions, tomatoes, garlic, ginger, and green chilli.

Boil 2-3 cups of water in the heavy bottom pot and add the chopped leaves. Blanch for 3-4 minutes and let it cool.

Take a mixer jar/blender and add the leafy vegetables, salt, and a little water to it. Grind it coarsely.

Take a heavy-bottomed karahi and cook the ground paste on a low flame. Add maize flour at intervals, if required, add 1/2 cup of water if the mixture is too thick. Simmer it for about 10-15 minutes. Stir occasionally.

While the greens are cooking, heat the oil in a karahi/pan. Add asafoetida (hing), chopped onions, garlic, ginger, and green chillies. Sauté until onions turn brown. Now add chopped tomatoes, salt, and turmeric powder. Cook well until oil separates.

Add the sautéed greens paste to the tomato mixture and let the mixture simmer for 3-4 minutes.

Serve hot with make (maize) ki roti/multigrain roti.