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.

Preparation Time: 10 minutes Cooking Time: 1 hour 10 min Servings: 6 Difficulty: Easy

Ingredients

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
Salt	3/4 tsp
Ghee (Clarified Butter)	2 tsp

Method

1. Remove the thick stems of chaulai and discard. Keep the soft stems.
2. Wash the remaining leaves and stems multiple times to remove all the dirt.
3. Chop the leaves and stems roughly.
4. Heat a wok and add ghee to it.
5. Once the ghee is hot, add cumin and fenugreek seeds.
6. Once they start to crackle, add the chopped onions.
7. When onions are translucent, add all the spices and mix them well.
8. 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.
9. Stir every 10 minutes or so. If it’s drying out, add a little more water and let it cook covered.
10. Once the chaulai is cooked for about an hour, mash it using a potato masher so that the consistency becomes thicker.
11. Now add the tomato puree to the chaulai mixture and cook for another 10 minutes, covered.
12. Turn off the heat. Chaulai Ka Saag is ready to serve.

Notes

1. 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.
Summary

Recipe Name
Chaulai Ka Saag
Author Name
Ruchi Garg
Published On
2015-09-12
Total Time
1H1 0M
Average Rating
4.5 Based on 4 Review(s)