How to Make Laal Saag or Amaranth Leaves
Laal saag is also known as Amaranth leaves,this saag is almost similar to Palak in taste. Its leaves are usually round, thick, and rich green in colour, but has a bright red coloured central stem.The leaves and stems of this laal saag contains red liquid. It really contains many nutrients which are very useful for our health.This fibrous food helps in proper digestion and is useful for curing colon cancer, diabetes, cholesterol as well as for weight loss. It contains Vitamin C that contributes towards healthy vision.Now it comes how to eat laal saag,they can be consumed either raw or cooked.You can sauté them, use as salad leaves, mix in vegetables, fruits, eggs, nuts, pasta or cheese. This is used widely in Indian recipes with added flavours of spices, ginger, garlic, onions, creams, and chilies. You can also store them dry and refrigerated for about one to two weeks.Here I am sharing the recipe where no onion ,tomato are used,a simple but a healthy recipe.
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| Laal Saag ( Red Spinach ) |
Ingredients :
1 big bunch of laal saag / amaranth leaves
2-3 cloves of garlic, crushed
2 green chillies,chopped
1 tbsp mustard seed
1/2 tbsp turmeric powder
1 tbsp coriander powder
salt to taste
oil
Cooking procedure :
1. Take a bunch of saag,remove the stems and then wash it 3-4 times to remove impurities,after this chopped the saag leaves.
2. In a pan heat oil ( mustard oil will give nice smoky flavor ),then add mustard seeds,after they starts cracking add green chillies and fry for 10 seconds.
3.Add the crushed garlic and then the laal saag in the pan,fry a little .
4. Now add salt,turmeric powder and red chilly powder in the saag,give a stir for few seconds,now cover the lid for 5 minutes.
5.Mix the coriander powder and stir again frequently otherwise it might stick in the bottom of the pn.
6.now check the saag if it has softened then it means your saag is ready otherwise cover again for few minutes.
7. Laal saag is ready to serve.
Serve hot with plain rice or chapati or dal !!!!
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