sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Saag Cooking Greens


Tofu Bhurji

Tofu bhurji or indian style scrambled tofu is what i make for a quick brunch or as a side...

Ridgegourd and Fenugreek leaves

Ridgegourd And Fenugreek Leaves

Ridge gourd & fenugreek leaves curry is an excellent side dish....


Cashewnut White Gravy With Fish Curry

This fish curry in a thick, delicate yet spicy gravy laced with the aroma of cashew nuts ...


Sweet Potato Masala Fry

Sweet Potato masala curry is a very simple yet delicious dry side dish, spicy and flavore...

Curry leaves rice

Curry Leaves Rice

curry leafs (kurvepaku), tamerind( Chintha pandu), whole red chilli ( endu mirchi), fres...


Mint And Baby Corn Curry 1

Baby corn mint curry is a delicious Indian recipe, It is a aromatic combination of flavor...

Saag Cooking Greens Recipe, Palak Sabji, How To Make Saag Cooking Greens Recipe

Saag or sag is a leaf-based (spinach, mustard leaf, etc.) dish eaten in South Asia with bread such as roti or naan, or rice. Saag can be made from spinach, mint leaves or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala. eating greens at least twice a week is very healthy.

About Recipe

Bachchali koora koora, Pasalai keerai Kuzhambu, Palang sag torkari


(89 ratings)
34 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Author : Vahchef
Main Ingredient : Spinach
Servings : 2 persons
Published date : June 09, 2018

Ingredients used in SAAG COOKING GREENS
• Spinach leaves - 2 bunch.
• Mustard leaves - 1 bunch.
• Celery leaves - 1 bunch.
• Mustard oil - 2 teaspoons.
• Mustard seeds - 1/2 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Urad dal - 1 tea spoon.
• Garlic(chopped) - 1 tea spoon.
• Ginger(chopped) - 1 tea spoon.
• Onions(chopped) - 1 number.
• Spring onions - 1 number.
• Salt - to taste.
• Asafoetida - 1 pinch.
• Lime juice - 1/2 slice.
• Nutmeg - 1 pinch.
  • Chop spinach leaves, mustard leaves, celery leaves and keep aside.
  • Heat mustard oil in a pan and add mustard seeds, cumin seeds, urad dal, garlic, ginger, spring onions, salt, asafoetida, Chopped spinach leaves, mustard leaves, celery leaves, water, nutmeg and cook it for 10 minutes.
  • Switch off the flame and add onions and squeeze lime juice.

Now saag cooking greens is ready to serve with roti or rice.

Cooking with images Palak Rassa , Spinach rasdar, saaru


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments

profile image

kewlguyrocking Posted on Wed Apr 16 2008

Thanks a lot sanjay garu !! :)

Reply 0 - Replies
profile image

DrPlum Posted on Wed Apr 16 2008

Love the cooking tips. Please can you place a list of ingredients on the left of your reciepes.

Reply 0 - Replies
profile image

sawye1234 Posted on Thu Apr 17 2008

you can find the ingredients for the recipes at vahrehvah dot com

Reply 0 - Replies
profile image

DrPlum Posted on Thu Apr 17 2008


Reply 0 - Replies
profile image

cachouski Posted on Mon Apr 21 2008

its pucka!

Reply 0 - Replies
profile image

Kurt Thomas Posted on Wed Apr 23 2008

when he sais a pintch he puts so much :D

Reply 0 - Replies
profile image

Vivek Anand Posted on Thu Apr 24 2008

Hi Chef; what is mustard leaves, I mean in North American stores, what do they call it? is it Kale?

Reply 0 - Replies
profile image

zut212 Posted on Fri Apr 25 2008

NO! Kale isn't the same as Mustard greens. mustard greens are more pungent than kale. also, i think that mustard greens need a *lot* of cooking, since their cell walls are thicker.

Reply 0 - Replies
profile image

zut212 Posted on Fri Apr 25 2008

I love this site, Ustaad-ji! You're the new Ravi Shankar for cultural diplomacy. Regarding *MY* saag recipe: 1. I use mustard greens, with minimal stems. 2. spinach. 3. onions/garlic/ginger. 4. salt 5. red chili powder. NOTHING else.

Reply 0 - Replies
profile image

zut212 Posted on Fri Apr 25 2008

(CONT) Meanwhile, i add the sauteed onions (and minimally sauteed garlic/ginger). At the end, I blend it up to smooth it out

Reply 0 - Replies
profile image

sergeantyeti Posted on Sun Apr 27 2008

Looks delicious.

Reply 0 - Replies
profile image

ceridwenmarian Posted on Wed May 28 2008

Great site! Always love vahchef's videos, especially the very generous "pinches" ;p What is the ingredient he puts in after the cumin at 1:19? I couldn't catch the name...

Reply 0 - Replies


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter