Kale plus spinach plus chickpea and tofu all simmered in indian spices – packed with nutrition and deliciousness. Protein overload which keeps you filling for a long time. Something that you can include in your weekly menu. Seriously this saag is that good. Kale makes a wonderful addition to your salad. It comes with truckload of benefits too . So why not make the most out of it. If you are looking ways to add this healthy green in your day to day meal menu then you will surely love this version of saag.
We are a big fan of sarsoon da saag . The mustard greens and batua simmered with the spices with a side of rice and some warm makki ki roti is just irresistible. Being in states it’s really difficult to source mustard greens and never found batua. You generally spot sarsoon in winters at the Indian grocery stores. Other days you’ve gotta be lucky to find them. So thought if not sarsoon then any other green should work fine right. I googled up and saw so many saag versions. Since then I have started making saag using various greens which totally satisfies our cravings and fills us with required nutrition . I have been making kale saag for years now and I am super excited to share this recipe with you today.
So what is this saag made of Kale and spinach are the greens I have used . Simmered with indian spices . Thickened by roasted cornflour – the yellow one . I have used a combination of ghee and mustard oil which gives a fantastic outcome. Saag tastes wonderful on it’s own without any toppings but I had to add some for extra nutrition . So dunked in some pan roasted tofu and boiled chickpeas for a protein power packed meal. Feel free to use either one or add your own favorite veggies. Don’t like tofu ? replace it with paneer or even potatoes . We love ghee , but if you are vegan use vegan butter .
How is it cooked Well it’s done with couple of ways . Always use a way that suits you the best – considering time and appliance on hand . Some cook slowly over gas top in a large pot , some cook in slow cooker and some pressure cook it. Some cook it for hours and some express . Some purée it , some just wilt . It all depends on your preference . How have I cooked ? I have used an express way ……devil smile 🙂 But it tastes great and as good as the long process plus it helps retain the color as well. Please go through the notes for tips and substitutes . Lightly adapted from Manjula’s Kitchen . I adore her. Learned a lot from her in my early days of cooking .
If you can’t find kale then arugula, broccoli rabe , radish leaves, swiss chard and collard greens make an excellent replacement too. Doesn’t this sound wonderful! Hope you like this recipe and do give it a try. Do not miss a single recipe by subscribing to my blog and following me on my facebook page carveyourcraving . I would love to hear from you. If you have tried any of my recipes do drop in a feedback in the comment section or on my Facebook page carveyourcraving in messages section and follow me onPinterest . We are now on instagram too – follow me here.
Happy cooking! Do share it with the world! If sharing ,please link back to the post as reproducing, distributing or copying pictures or text/ recipes that belong to carveyourcraving is a copyright violation. You can always link back to the website. Thanks for stopping by.
