Monday, 3 April 2017

Teen Saag #sikandalouscuisine

A lovely recipe - again from Nepal , my drivers wife taught this to me  . The quantities you vary to suit your taste . Traditionally this is made using Nepali saag Putta - another leafy green . We made the this saag using more or less equal quantities of three leafy greens .Go with whatever greens you have - the concept is what I am sharing .
1/2 Kg Mixed Greens - Red Cholai , Green Cholai & Methi Greens - Chop the leaves fine - don't puree.
1 Teaspoon Jeera
1/2 Teaspoon Haldi.
5-7 Dried Red Chilies
1 Tablespoon Chopped Garlic - Chop , but not too fine.
Make Paste using 30 Ml Raw Mustard Oil :
4-5 Green Chilies - Adjust 
1/2 " Ginger.
Heat mustard oil , splutter jeera . Add dried red chilies and garlic. When garlic begins to change color add greens , haldi and salt.Stir and cook covered . You add no water.When saag is 80% done stir in the ' Paste ' , mix well , cook one minute and take off the flame. Rustic and delicious !

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