Name: KASHMIRI SAAG recipe by Shobha Keshwani at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Palak/spinach ..... 1 bunch ( use the leaves with the tender stems without chopping); Garlic .......... 1 pod ( peel and use the whole cloves without crushing; Kashmiri dry red chillies ...... 6-7; Mustard oil ................... 4 tbsp; Black cardamoms ........ 1-2; Salt ................................ to taste

ABOUT KASHMIRI SAAG RECIPE

Kashmiri saag is always cooked with whole leaves...however if you want to used chopped palak you may do so. There are no spices added to this. The flavours just come from the garlic, chillies and mustard oil.

Recipe Tags

Veg
Easy
Everyday
Jammu and Kashmir
Sauteeing
Side Dishes
Vegan

Ingredients Serving: 2

Palak/spinach ..... 1 bunch ( use the leaves with the tender stems without chopping)
Garlic .......... 1 pod ( peel and use the whole cloves without crushing
Kashmiri dry red chillies ...... 6-7
Mustard oil ................... 4 tbsp
Black cardamoms ........ 1-2
Salt ................................ to taste

Instructions

Heat the mustard oil and add the cardamom, red chillies. Fry them for 1 minute on low flame until there is aroma in the air.
Add the garlic cloves and stir fry till they are light brown.
Now add the palak leaves, salt and simmer to cook in its own water until the oil starts to float on top and the palak leaves are cooked. Sprinkle water only if needed.

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