Nutritious Radish Greens Saag: A Vibrant Indian Curry
55 minutes
1017 reads
About Nutritious Radish Greens Saag: A Vibrant Indian Curry
Unlock a hidden treasure of flavor with vibrant North Indian Saag made from radish greens! This comforting curry transforms often-discarded leaves into a culinary delight, bursting with nutrients and a unique earthy taste.Imagine tender radish greens and spinach, simmered with aromatic spices and a touch of ghee. This Mooli Ke Patton Ka Saag is surprisingly simple to make, yet deeply satisfying. Perfect for a healthy and flavorful lunch or dinner, this recipe helps you savor the entire radish, reducing food waste and maximizing deliciousness.
Stop Thinking About What to Cook Every Day
Healthy Eating, Kids Tiffin, PCOS and Weight loss meals, all planned out for you. Just follow the plan and cook. From ₹299.
Recipe Time & More
Prep15 minutes
Cook40 minutes
Total55 minutes
Ingredients
Greens
- 5 bunch Radish Greens
- 1 cup Spinach
Aromatics and Spices
- 1 Chili green
- 1 tsp Ginger grated
- 1 tsp Garlic crushed
- 0.5 cup Onion sliced
- 0.25 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 0.5 tsp Cumin Seeds
- 1.5 tsp Salt or to taste
For Tempering
- 2 tbsp Oil
- 1 tbsp Ghee
- 1.5 cloves Garlic finely chopped
- 1 pinch Kashmiri Chili Powder red
Instructions
- Thoroughly wash the radish greens and spinach. Chop them roughly.
- Heat the oil in a pan over medium heat. Add the sliced onions and sauté until translucent, softening them and releasing their sweetness.
- Add the grated ginger, crushed garlic, and green chili to the pan. Sauté for a minute until fragrant, building the aromatic base of the saag.
- Stir in the turmeric powder, coriander powder, cumin seeds, and salt. Sauté for another minute until the spices are toasted, deepening their flavor.
- Add the chopped radish greens and spinach to the pan. Mix well to coat the greens with the spice mixture.
- Cover the pan with a lid and reduce the heat to low. Simmer for 30-35 minutes, or until the greens are tender and the water released by the greens has evaporated. This slow cooking allows the flavors to meld beautifully.
- Once the saag has cooled slightly, lightly grind it using a hand grinder. This step creates a smoother texture but leaves some texture for a more rustic feel.
- In a separate small pan, heat the ghee over medium heat. Add the finely chopped garlic and sauté until golden brown and crispy. This tempering adds a rich, nutty flavor to the saag.
- Turn off the heat and immediately add the Kashmiri red chili powder to the ghee. Pour this tempering over the cooked saag and mix well. The chili powder blooms in the hot ghee, releasing its vibrant color and aroma.
Recipe Notes
Good To Know
- If the radish greens are slightly mature or fibrous, blanch them in boiling water for 2-3 minutes before sautéing—this will help mellow any bitterness and soften the texture.
- For a smokier flavor, finish the saag with a tadka (tempering) of ghee, whole cumin seeds, and a pinch of asafoetida (hing) just before serving.
- You can add a handful of chopped bathua (chenopodium/goosefoot) or mustard greens along with spinach for enhanced flavor and authenticity, reflecting the traditional winter saag blends of North India.
- Leftover saag thickens on cooling and can be used as a filling for parathas or as a spread on rotis for a quick and nutritious snack the next day.
Expert Tips
- Don't overcook the greens. Saag should be vibrant and slightly tender, not mushy.
- Adjust the spice level to your preference. A touch of red chili flakes or a small green chili can add a pleasant heat.
- A squeeze of fresh lemon juice just before serving brightens the flavors of the saag.
Storage Instructions
- Store leftover saag in an airtight container in the refrigerator for up to 3 days. Gently reheat before serving.
Related Posts You May Like
Recipe Nutrition
Calories: 99kcalCarbohydrates: 3gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 855mgFiber: 1gSugar: 1g
Shobha Keshwani
Articles: 28
3 Comments
Leave a Reply
You must be logged in to post a comment.
Such a tasty dish! Thanks for the recipe.
This is fantastic! Thank you for sharing.
Such a scrumptious dish! Thank you.