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Namaskar! Welcome to Nishamadhulika.com.
Chana Saag is easily available in the market during the winter time.
Chana saag is delicious if eaten with Millet flour roti (bajra roti).
Today we are going to make chana or chickpea leaves saag.
So come, let’s start making chana saag.
Ingredients required for making chana saag.
Tender gram leaves (Chana saag) - 250 grams
Wash and clean the gram leaves properly.
Tomato - 2
Green chilly (Hari mirch) - 2
Ginger (Adrak) - 1 Inch
Millet flour (Bajre ka atta) - 3 tbsp
Instead of this we can also take corn flour
Mustard oil (Sarson) - 2 tbsp
Instead of m ustard oil, we can take any cooking oil.
Salt (Namak) - 1 tsp (Or as per taste)
Asafetida (Hing) - 1 to 2 pinch
Cumin seeds (Jeera) - ½ tsp
Red chilly powder (Lal mirch powder) - ¼ tsp
Wash the chana saag and put it in a basket.
Make a paste of tomato, green chilly and ginger.
Wash the chana saag properly.
Keep the chana saag aside in a bowl till it is dry.
Remove the stems that are hard and take the soft part from the top in this way.
Remove all the hard leaves.
Just take the soft part.
Take the small leaves as it is.
If we get fresh saag then we do not need to separate the stems as they are quite soft.
Prepare all the saag in the same way.
We have washed the saag, so cut it finely now.
Take a little bunch of saag in your hand this way.
Put it on a board and cut from the centre.
Now join both the parts so that the front part of both sides is levelled.
Now chop it using a knife. Cut the whole saag this way.
We have cut the chana saag and also made a fine paste of tomato, ginger and green chilly.
Now let's prepare chana saag.
We can make the chana saag in any utensil, but today we are going to make it in the cooker.
Add chickpea leaves to the cooker.
Now add 1 cup water and salt to it.
Add salt to the cookler.
Mix it well.
Cover and let it cook till a whistle comes.
Once the whistle comes, turn the stove on low flame.
Cook the saag on low flame for another 6-7 minutes.
Once the whistle comes, cook the saag for another 6-7 minutes on low flame.
6-7 minutes are over, now turn off the gas stove.
Leave the saag in the cooker till all the pressure is gone.
The pressure of the cooker is gone.
Open the cooker.
Our chana saag is cooked.
Chana saag can be boiled in any utensil, but it takes a long time as compared to the cooker.
Turn on the flame.
Cook the chana saag.
Add ½ cup water to the millet flour.
Mix it well, to make the mixture smooth.
Now add some more water to it.
Make the flour smooth.
Once again add ½ cup water.
Mix it well.
Add the mixture to the chana saag.
Once again add ½ cup water.
Add 1/2 cup water more.
Cook the saag on low flame for 15 - 20 minutes.
Keep cooking it till it is completely boiled.
Keep stirring it well.
Cover the saag if it is boiling too much and is coming up.
Keep stirring
We have cooked the chana saag for about 15-20 minutes.
Our saag is now cooked, so let’s prepare the tadka.
Put the saag on another flame.
Let's prep0are the tadka.
Heat a pan.
Add oil to it.
When the oil is hot add cumin seeds and asafetida.
Roast the cumin seeds a little.
Now add the paste of ginger, tomato and green chillies.
Add red chilly as well.
We will fry the masala till the time we see the oil floating on top of it.
If we do not want then we can make chana saag without using the tomato.
The dish still will taste good.
Oil has separated from the masala.
Now add the masala in the cooker.
Our sabzi is now ready.
Take it out in a bowl.
Before serving the chana saag, add desi ghee or butter on top in this way.This increases the taste of the saag.
The chana saag prepared is very tasty.
You can eat chana saag with chapati, paratha, but it gives a special taste when eaten with Bajra roti.
This much saag is sufficient to serve 3 -4 members of the family.
Make chana saag, eat it and share your experiences with us at Nishamadhulika.com.
We will meet once again with a new recipe.
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