A healthy saag that can be enjoyed all year long with a side of roti or rice. Vegan and gluten free.
You do not need a lot of water to steam/boil. The greens will wilt within seconds , hence you can keep on adding the greens in the pot by pressing it down.
If you do not have a slotted spoon ,you may even drain water in a strainer .
Cool water bath help preserve the green color and avoid saag to turn brown.
I have added a bit of sugar as kale is tad bitter.
Mustard oil imparts excellent flavor close to sarsoon ka saag , sub it with regular vegetable oil or butter if needed
If vegan , sub ghee with oil or vegan butter as well.
Use chilies as per your spice level.
You can sub store bought ginger garlic paste for fresh.
I like to roast yellow corn flour before adding as it gives a nutty flavor to the saag but you can use as is.
Sub yellow corn flour with 2 tablespoon whole wheat or roasted gram flour or ¼ cup boiled and pureed channa dal / split yellow gram lentil.
You can serve saag as is or add in tofu , chickpea , paneer , potatoes or medley of mixed veggies .