Many of you must have heard of Sarso ka Saag. Until yesterday morning, I too had heard only of that. Then my husband went for a team lunch and had Chicken Saag. I am not a fan of red/white meat but crazy about seafood so I decided to attempt saag with my all time favorite shrimp. Since I haven’t had chicken saag, I had no idea how the flavor of non-vegetarian food is going to work with peppery taste of mustard greens and mineral like taste of spinach. On top of that, my husband simply enjoys his meal and doesn’t go much into analysis of flavors, so asking him was of no use. I wasn’t left with any option but to make an attempt. And I am glad I made it because it turned out great.
To make my saag, I also added beetroot leaves along with mustard greens and spinach since I had a few of those in my fridge.
- 1 bunch of Mustard greens
- 1 bunch of Spinach
- ½ bunch of beetroot leaves (remove red stems)
- ½ pound shrimp with shells on
- 3-4 cloves garlic
- 1 inch ginger
- ½ cup finely chopped onion
- 1/3rd cup finely chopped tomato
- 1 teaspoon turmeric
- 3 teaspoon red chili powder
- 1 tablespoon curry powder
- 2 teaspoon garam masala
- 1 tablespoon lime juice
- Salt as per taste
- Bring a large pot of water to a rolling boil. Add all greens in it and blanch for two to three minutes and drain it. Immediately, dump into ice cold water. It will help maintain the green color. Then again drain it and puree it in a blender. Add water if needed but don’t make the puree watery. Also, keep the boiled water which was used for blanching aside, we can use that later to adjust curry consistency.
- Heat oil in a skillet. Add crushed garlic and ginger and sauté till the raw smell goes away. Then add onion and sauté till it becomes translucent followed by tomato. Then add turmeric, chili powder and curry powder. Sauté till it becomes mushy and oil starts oozing out.
- Pour puree in the skillet and mix well. Add shrimp, salt and garam masala. Keep a lid on the skillet. Cook on low-medium flame for 7-8 minutes.
- Once shrimp are almost cooked add lime juice and mix well. Cook for a minute and turn off stove.
- Serve hot with any Indian flatbread or steamed rice.
P.S. Saag or sag is a leaf-based dish eaten in the Indian subcontinent with bread such as roti or naan, or rice.