KASHMIRI SAAG

Kashmiri saag is always cooked with whole leaves...however if you want to used chopped palak you may do so. There are no spices added to this. The flavours just come from the garlic, chillies and mustard oil.

This recipe is adapted  from the TV show on NDTV Good Times- 'CHAKH LE ACADEMY' by Aditya Bal.

Ingredients:
Palak/spinach ..... 1 bunch ( use the leaves with the tender stems without chopping)
Garlic .......... 1 pod ( peel and use the whole cloves without crushing
Kashmiri dry red chillies ...... 6-7
Mustard oil ................... 4 tbsp
Black cardamoms ........ 1-2
Salt ................................ to taste

Method:

1. Heat the mustard oil and add the cardamom, red chillies. Fry them for 1 minute on low flame until there is aroma in the air.








2. Add the garlic cloves and stir fry till they are light brown.









3. Now add the palak leaves.










 Add salt and simmer to cook in its own water until the oil starts to float on top and the palak leaves are cooked. Sprinkle water only if needed.

Serve with Kashmiri khamiri rotis.

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