Enjoy a wholesome chane ka saag at home with our easy recipe. Follow our step-by-step instructions to create a delicious and satisfying meal.
Try our other saag recipes: Palak ka Saag, Noni ka Saag, Mixed Healthy Saag ka Recipe & Bathua ka Saag
Ingredients
- Chane ka Saag – 500 grams
- Bathua Saag (Lamb’s Quarters Greens or Pigweed) – 100 gram
- Garlic leaves – 2 Sprigs
- Garlic Cloves – 6
- Mustard oil – 1 & 1/2 tablespoons
- Chopped Ginger – 1 teaspoon
- Chopped Green Chilies – 1 tablespoon (5-6)
- Salt to taste
Method
- Gently separate the chane ka saag and bathua leaves from the bunch, discarding any damaged or yellow leaves. Place the leaves in a large bowl. Fill it with enough water to fully submerge the leaves.
- Swirl the leaves in the water, allowing any dirt or sand to settle at the bottom. Lift the leaves out of the water. Discard the water and refill the bowl with fresh water. Repeat the process until the water has turned clear. Place the cleaned chane ka saag and bathua leaves in a colander or sieve to drain excess water. Chop them finely. Your leaves are now clean and ready to be used in your dish.
- Pressure cook chane ka saag, bathua, chopped garlic, garlic leaves, water and salt for 4 to 5 whistles. When the pressure settles down on its own, open the lid.
- When the saag is warm (this is the right time) mess with spatula. Cook on low heat for about 20-25 minutes, stirring occasionally. Once the saag is cooked (make sure there are no liquids in the cooker). Turn off the flame.
- Now add mustard oil, chopped ginger and chopped green chilies and mix well. Serve with hot white rice.
