I never knew that Chaulai Ka Saag can be as tasty as Sarson Ka Saag. Our Bihari maid insisted that I make it the way she makes it and she was so right. It came out wonderfully yummy.
|Chaulai leaves||1/2 kg|
|Red Onions||2 cups chopped|
|Pureed Fresh Tomatoes||1 cup|
|Cumin seeds (jeera)||1/2 tsp|
|Methi seeds (fenugreek)||1/2 tsp|
|Turmeric powder (haldi)||1/2 tsp|
|Red chilli powder (lal mirch)||1/4 tsp|
|Coriander (dhania) powder||1 tsp|
|Ghee (Clarified Butter)||2 tsp|
- Remove the thick stems of chaulai and discard. Keep the soft stems.
- Wash the remaining leaves and stems multiple times to remove all the dirt.
- Chop the leaves and stems roughly.
- Heat a wok and add ghee to it.
- Once the ghee is hot, add cumin and fenugreek seeds.
- Once they start to crackle, add the chopped onions.
- When onions are translucent, add all the spices and mix them well.
- Now add chaulai leaves to the wok and mix again. Add a cup of water and cover the wok. Lower the heat and let it cook.
- Stir every 10 minutes or so. If it’s drying out, add a little more water and let it cook covered.
- Once the chaulai is cooked for about an hour, mash it using a potato masher so that the consistency becomes thicker.
- Now add the tomato puree to the chaulai mixture and cook for another 10 minutes, covered.
- Turn off the heat. Chaulai Ka Saag is ready to serve.
- I wanted to taste the saag without the tomatoes also so I added tomatoes in the end otherwise you can add tomatoes right after onions. I like it better with tomatoes.