Saag or sag is a leaf-based (spinach, mustard leaf, Basella, etc.) dish
eaten in South Asia with bread such as roti or naan, or rice (in Odisha
and West Bengal). Saag can be made from spinach, mint leaves or other
greens, along with added spices and sometimes other ingredients such as
paneer. On some menus, it is called saag wala. eating greens at least
twice a week is very important a simple way to cook.
Ingredients
Method
Take a pan put mustered oil mustered seeds uraad dall garlic ginger chopped spring onion green chilli, salt, Hing all the green leafy veg, small pieces paneer saute it,make it dry if u want veg more soft put 1/2 cup water cook little more on slow flame and switch off the flame then put great little nutmeg,chopped onion and half of lime drops and mix and serve it with roti.
Ingredients
- 2 tsp muster oil
- 1/2 tsp muster
- 1 tsp cumin seeds
- 1tsp Uraad daal
- 1 tsp ginger garlic chopped
- 1 spring onion
- 2 green chilli
- Hing
- All the green leaf veg
- 150 gm paneer
Method
Take a pan put mustered oil mustered seeds uraad dall garlic ginger chopped spring onion green chilli, salt, Hing all the green leafy veg, small pieces paneer saute it,make it dry if u want veg more soft put 1/2 cup water cook little more on slow flame and switch off the flame then put great little nutmeg,chopped onion and half of lime drops and mix and serve it with roti.