Simple Steps To Make Saag Extra Delicious, Nutritional Benefits Explained

Saag is a popular dish during winter months that can given you excellent health benefits during harsh cold. The love for saag comes from the earthy flavours, unique textures, and comforting aroma. You can prepare the green leafy vegetable in several varieties that may include sarson ka saag or mustard green, paalak saag or spinach, and a mix of both combined with bathua.

The vegetable is an excellent source of minerals, vitamins, and antioxidants. It helps you fight inflammation, detoxifies the body, improves vision, and gives you healthy bones. Saag is rich source of vitamins A, C, and K. Vitamin A can support eye health and immune system, vitamin C can help you fight infections with increased immunity, and vitamin K is significant for blood clotting and bone health.

Nutritional benefits of mustard greens per 100 grams:

Calories: Approximately 26 kcal

Protein: Approximately 2.9 g

Carbs: Approximately 4.7 g (with nearly 2.8g fiber)

Fat: Approximately 0.3 g

Key Nutrients: Excellent source of Vitamin K, Vitamin A, Calcium, Iron. Don’t miss the steps given below to make the vegetable extra tasty:

Select Correct Mix Of Greens: The secret behind mouth-watering saag lies in balancing of the flavours. If you prepare it with just mustard greens, it will taste bitter. It is appropriate to combine it with palak, bathua, along with little methi to bring down the bitterness. It is crucial to pick fresh leaves for increased taste.

Proper Cleaning & Cooking: It is imperative to wash the leaves adequately to eliminate the dirt and grit as their presence will spoil the taste. Youi must boil the leaves with minimal water until soft. If you overcook saag, it may dull the taste and colour while undercooked leaves may give raw taste.  Soon after cooking the vegetable, you may blend or mash them to a coarse texture for that much-needed rustic feel.

Flavourful Tempering: An effective tadka can transform simple saag into a rich dish. Begin with heating the ghee or mustard oil, add some chopped garlic, ginger, and green chillies long with onion and cumin seeds. The unique aroma produced during tempering can add depth and increase earthy flavours of the leaves.

Right Balancing of Spices: Heavy spices may spoil the taste of the vegetable. It is appropriate to use salt, red chilly flakes, and a pinch of garam masala sparingly. Adding spices in a gradual manner can help in maintaining the natural flavours of the green. Excessive use of spices may overpower saag and spoil the authenticity. 

Disclaimer: This content is for general informational purposes only and should not replace professional medical advice. Always consult a qualified healthcare provider with any questions about your health or treatment options.