I remember how the dish that my mother made tasted and keeping that taste in mind I cooked the saag and yes it did turn out absolutely fine, just like my mum’s. I made one mistake, I forgot to take a photograph of the leaves, anyway I saw some images on the internet and here is link to those images.
I haven’t given any measurements for there is no hard and fast rule in this one, just use your judgement.
- Chana saag
- Black mustard seeds
- Turmeric powder
- Green chillies or red chilli powder
- Salt to taste
- Cooking oil.
- Pick the leaves from the stem, wash them and then boil the leaves.
- Winter is the season for baby potatoes, if possible use the baby potatoes or use the usual variety. Boil the potatoes, if using baby potatoes keep them whole, if you are using the usual variety then chop the boiled potatoes into cubes.
- Heat some cooking oil in a vessel, add some mustard seeds to the oil, once the seeds begin to crackle add the boiled potatoes stir a bit and also add the boiled chana leaves. Stir once again.
- Add a little turmeric powder, some chopped green chillies or red chilli powder. Since I am averse to green chillies I used Kashmiri red chilli powder.
- Stir once again add a little water, just enough to help all the spices to blend, if there is any excess water remaining after you have boiled the leaves, you can add that water.
- Cover and cook till all the water has evaporated, this is a dry dish.