If you have your roots in the northern region of India, chances are high that you love your Saag. Now, usually, a Saag is made of mustard leaves, spinach and chinopodium album (that is sarson, palak and bathua in the local lingo). But as these are available in winters only, one can only dream of a saag during the hot summer days.
My mother-in-law loves her Saag. She is someone who would always be on time, and so, she’d spend her entire morning preparing for this, so that we can have this Saag at noon (and on time). So, this is her recipe; this is how she makes it. And I love it. Its rustic flavours are nourishing for your health. Have it with your whole-wheat/cornmeal/sorghum rotis/chapattis.
One bunch of spinach, half glass water, 2 tbsp – gram flour (Besan), salt to taste, garlic cloves (three), ginger (1 tsp), 1 medium-sized onion, 2 small tomatoes, green chillies (two, if spicy), oil/butter for tempering, 1/4 tsp each of coriander and turmeric powder, two pinch – asafoetida, 1/2 tsp red chilly powder, a pinch of cumin seeds.
1. Clean your spinach in water. Chop it roughly, including the stems. In a cooker, add in these leaves. Whisk one tbsp of gram flour in a small bowl and add it to this. Add in water and a bit of salt. Give it a whistle or two. And then, mash it with a potato masher. Some people prefer to grind it in a mixer. My MIL likes a coarse texture, so she avoids doing so.
2. Now, finely chop the garlic, green chillies, ginger, and onion. I used a vegetable chopper when I helped her prep. Keep it aside all together in a bowl. Then, finely chop the tomatoes and keep aside separately.
3. In a skillet, add in some oil. Then, add in the cumin, asafoetida, turmeric, and the onion, garlic, ginger and green chillies. Sauté till for two-three minutes, then, add in the tomatoes. Now, add in a bit more salt and the rest of the spices. Sauté for another five minutes.
4. Now, add in a tsp of gram flour and mix it really well. Whisk the gram flour paste beforehand if you want to, so that there are no lumps.
5. Lastly, add in the mashed spinach. Now, you don’t want too much liquid in your Saag, nor do you want it to be too dry. So keep mashing and stirring it, till you achieve the consistency. And voila!