Ingredients with Measurements:
- 2 cups fresh methi (fenugreek) leaves, washed and chopped
- 1 cup spinach leaves, washed and chopped
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp garam masala powder
- Salt to taste
- 2 tbsp oil
- Water as needed
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan, heat oil over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions, garlic, ginger, and green chilies. Saute until the onions turn translucent.
3. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
4. Add chopped methi leaves and spinach leaves. Mix well.
5. Add 1/2 cup of water and cover the pan. Let it cook for 10-15 minutes or until the leaves are wilted and cooked.
6. Turn off the heat and let it cool down.
7. Transfer the mixture to a blender or food processor and blend until smooth.
8. Pour the mixture back into the pan and add garam masala powder. Mix well.
9. Add more water if needed to adjust the consistency. Let it simmer for 5-10 minutes.
10. Turn off the heat and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 80
Fat: 5g
Carbohydrates: 8g
Protein: 3g
Fiber: 3g
Substitutions for ingredients:
- Fresh methi leaves can be substituted with frozen methi leaves.
- Spinach leaves can be substituted with any other leafy greens.
- Garam masala powder can be substituted with curry powder.
Variations:
- Add paneer (Indian cottage cheese) cubes to the saag for a protein-rich dish.
- Add boiled potatoes to the saag for a filling meal.
- Add cream or yogurt to the saag for a creamy texture.
Tips and tricks:
- Wash the methi leaves thoroughly to remove any dirt or sand.
- Do not overcook the leaves as they can turn bitter.
- Adjust the spices according to your taste preference.
Storage instructions:
Store the leftover saag in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the saag in a pan over low heat until heated through.
Presentation ideas:
Serve the saag in a bowl with a dollop of yogurt or cream on top.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
Serve with roti (Indian flatbread) or rice.
Suggested side dishes:
Serve with raita (yogurt dip) or papad (Indian crackers).
Troubleshooting advice:
- If the saag is too thick, add more water to adjust the consistency.
- If the saag is too bitter, add a pinch of sugar to balance the flavors.
Food safety advice:
Make sure to wash the vegetables thoroughly before using them.
Food history:
Methi saag is a popular dish in North Indian cuisine. It is a healthy and nutritious dish that is made with fresh methi leaves and spinach.
Flavor profiles:
Methi saag has a slightly bitter and earthy flavor with a hint of spice.
Serving suggestions:
Serve the methi saag hot with your favorite Indian bread or rice.
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Region: Indian