Hara Saag’s recipe is one of those humble dishes that brings a deep sense of comfort.
Made without any grounding or cut, this simple Saag recipe is cooked with basic pantry spices and a mustard oil tadka that leads you straight to childhood meals.
It’s not just food, it’s a feeling. (step-by-brown-video)
On the Hara Saag recipe:
This recipe Hara Saag concerns simplicity. There are no fantasy steps here. Just clean the leafy vegetables and cook them directly in the Tadka. No boiling separately.
Just a Kadai, a process.
This is how green leafy vegetables (Saag) is made in many Bihari families, especially during the winter when fresh green leafy vegetables such as Sarson, Bathua, Palak and Chaulai are easily available.
This simple Saag recipe couples perfectly with simple steam rice, a spoonful of clarified butter and perhaps a little roasted Papad on the side. It is a comforting example of bihari food full of flavor and tradition.
Tip to the service:
Serve this traditional hot saag with:
Steam rice or Jeera rice
A spoonful of clarified butter
Roast or fried Papad
Raw onion with slices or green chilli on the side
You can also serve it as a side dish with Dal, Roti or even Litti if you are making a complete traditional Saag Thali.
Storage suggestion:
Best fresh amused, but it can be refrigerated for 1-2 days.
Heat in a pan or in a microwave before serving.
Avoid freezing, as the plot of leafy vegetables change.
Professional suggestions:
Always wash the Saag thoroughly to remove all dirt and mud.
Do not cook the leaves too much, they should be soft but still green.
Mustard oil gives the best traditional taste. If you don’t have it, you can use GHI or normal oil, but the flavor will change.
Panch Phoran offers the dish a truly unique aroma. Don’t jump it.
Because you should do this traditional SAAG:
It is not necessary to cut or grind.
Just a handful of ingredients.
Light, healthy and very easy to digest.
A perfect example of traditional Saags made the old style.
This simple Saag recipe connects you to your roots and reminds you of homemade meals.
Looking for other recipes like this:
Sarson Ka Saag recipe
Mooli Ka Saag recipe
Aloo Meth recipe
Aloo Palak recipe
Palak Paneer recipe
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Basic ingredients used to create this recipe:
Hara Saag (Amaranthus / Chaulai): This SAAG uses fresh amaranthus leaves (Hara Chaulai). They are rich in iron, football and essential vitamins and are known for their cooling, digestive properties. This is the star of the dish.
Phran Bench: A mix of cumin seeds, fennel, mustard, hay Greek and Nigella. This mixture of traditional spices gives depth and aroma to Saag.
Hing (Asafeotida): It adds a strong and earthy flavor and helps with digestion.
Mustard oil: Acute and pungent oil that gives an authentic flavor.
Salt: It improves the taste and balance the terrosity of the vegetables.
Whole dry red chilli pepper: It adds slight heat and smoky flavor.
Turmeric powder: It adds a warm earthy taste and a nice color to the Saag.
Prevent the screen from becoming dark
- 1 bunch Hara Saag Green Amaranth / Hara Chaulai
- 1 TBSP Mustard oil
- 1/2 teaspoon Phran Bench
- 1 Whole dry red chilli pepper
- Hing Asofoetida, a pinch
- Salt to taste
Clean and wash the leaves of green amaranth carefully. (Remove if there is a hard stem and keep to make the recipe I shared previously)
Heat the mustard oil in a Kadai until it starts smoking. Lower the flame.
Add Panch Phoran, whole red chilli pepper and let them break.
Add Hing to it.
Immediately add the Saag washed to the Kadai.
Add salt and mix well.
Cover and cook over low heat, stirring and crushing from time to time with a ladle until the Saag is soft and completely cooked.
Serve hot with rice and clarified butter.
Nutritional facts
Hara Saag recipe
Amount for portion
Calories 111
Calories from Grasso 72
% Daily value*
Fat 8g12%
Fat saturated 1g6%
Polynsaturo fat 2g
Mono -Inn Sharp 4G
Sodium 137mg6%
Potassium 1026mg29%
Carbohydrates 9g3%
4G fiber17%
Sugar 2g2%
Protein 5g10%
Vitamin A. 16158iu323%
Vitamin C 80 mg97%
Soccer 175mg18%
Iron 5 mg28%
* Daily values percent are based on a 2000 caloric diet.
Question frequently asked about this recipe:
Can I only use a type of Saag?
Yes, and for this recipe, Amaranthus (Hara Chaulai) is perfect on its own.
Can I add garlic or onion?
Traditionally, no. But if you want a stronger flavor, you can add chopped garlic to the Tadka.
Can I do this without mustard oil?
Yes, but it will not have the same flavor. Mustard oil gives the dish its traditional flavor.
Is this recipe vegan?
Yes, this is an Indian recipe completely vegetable and vegan.
Can I keep the SAAG?
Yes, for a maximum of 2 days in the fridge. Heat before serving.
Can I use this SAAG as a filling for Paratha?
Usually not. This Saag has a crushed consistency and works better as a side dish with rice or drips.
What does Genahari mean?
Genahari is the name Bihari local for amaranth leaves. It is commonly used in rural families.
Can I use gi instead of mustard oil?
Yes, but completely changes the flavor. Ghee will give him a richer flavor, but the sharpness of mustard oil will be missing.
Is this dish good for digestion?
Yes, Amaranthus is rich in fiber and the use of Hing and mustard oil helps further in digestion.
Can I only use a type of Saag?
Yes, and for this recipe, Amaranthus (Hara Chaulai) is perfect on its own.
My recommended product:
If you often make Pakora, having the right Kadai really helps. I personally recommend the borosil stainless steel kadhai with lid.
It is suitable for induction, it also has a triple background for heating and works perfectly for frying Pakora without burning them.
I only recommend products that I used personally or really I believe for home cuisine.
You can also check my page on Amazon, where you will find my favorite kitchen tools, appliances, accessories and more.
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