Winter is almost here and we experience a sudden breeze. In addition to cool mornings and warm mittens, the season brings an extensive range of fruit and vegetables – each of them fresh, crunchy and nutritious. From fresh carrots, beans and cauliflower to apples, oranges and kiwis, our pantry is full of colorful goodies this season, leaving us spoiled for choice. Another vegetable that we get in abundance is saag (or leafy greens). How we love Sarson Ka Saag and Makki Roti; Is not it?! But that’s not the end. We also get palak (spinach), bathua, methi saag, and more. Not only are each of these vegetables delicious, but they also contain protein, fiber, vitamins, minerals, and several essential nutrients that have general health benefits.
With all these factors in mind, we’re bringing a list of classic Saag recipes to try in winter. Each of these recipes is simple, tasty, wholesome and contributes to the seasonal atmosphere. Just look.
Also read: How to make cashmere kadam saag – the comforting broth with good immunity
Here are 5 winter special Saag recipes for you:
Sarson Ka Saag:
The discussion about wintergreens can begin without talking about Sarson ka saag. Made with mustard greens, spinach and bathua and loads of makkhan, this dish defines winter for the Punjabis. And in combination with Makki Roti, the meal is a pleasure. Here is Sarson Ka Saag recipe for you. Click here.
Palak Ka Saag:
The second most popular wintergreen is palak (or spinach). Not only is it healthy, but also versatile through and through. You can refer to Dal, Paratha Reis et al. We bring you a simple, hearty and delicious Saag recipe made with palak, onion, garlic, ginger, tomato and more. Click here for the Palak Ka Saag recipe.
Chaulai Ka Saag:
Chaulai ka saag, also known as amaranth leaves, is another popular choice to pair with makki roti. Not only is it super tasty, but it also contains vitamins A, C, iron and more. Click here for the recipe.
Poi Ka Saag:
Poi (or pui), also called Malabar spinach, is consumed extensively in the eastern region of India. It is generally mixed with aloo, pumpkin and whipped into a mixed vegetable that has a sweet-tangy flavor and a mushy texture. You can also dispense with the use of other vegetables in the bowl. Here we have a simple recipe for you. Click here for the Poi Saag recipe.
Aalan Ka Saag:
Another Saag recipe with Palak, Besan and Moong Dal. It’s a stew that’s soothing and healthy to the core. To make it spicier, add some Chaat Masala and lemon juice to the bowl with Aalan Ka Saag and serve. Click here for the recipe. https://food.ndtv.com/recipe-aalan-ka-saag-99068
Similar to spinach, Haak occupies an important position in Kashmiri cuisine. It’s cooked with mustard oil, asafoetida (hung), and dried red chillies, and it tastes simple but delicious. Click here for the recipe for Kashmir Saag.
Sounds appetizing, doesn’t it? This winter, let us know which Saag you’d like to try first.