The winter saag saga is upon us. Vegetable distributors’ stalls are lush inexperienced as of late, flooded with winter saags and an abundance of variants. Throughout the size and breadth of the nation, the precise saag might change, however the phenomenon — wholesome, flavourful, and fragrant — stays the identical.
The alternatives are huge: from the North Indian staples like Sarson ka Saag (mustard), Sahjan (drumstick), Arbi leaves (taro root), Chaulai (Amaranth), Soya (dill leaves), Methi (fenugreek), Palak (spinach), and Bathua (wild spinach); to regional specialties like Haak and Sonchal Saag in Jammu and Kashmir, Helencha (buffalo spinach) in West Bengal, Lai Xaak Bhaji in Assam, Ambadi (sorrel) leaves in Maharashtra, and Gongura and Kalmi Saag or Anne Soppu (water spinach) in Karnataka and Andhra Pradesh. The record is lengthy. Winter specials like saaga-pyaz, saaga-lahsun, shaljam-patta, mooli-patta and extra add to the numbers.
We dig into the inexperienced love of foodies, which has particular pairings, recipes, and names in numerous areas.
South delights
Ramada Resort government chef Avinash Kumar, who had a protracted stint at a five-star lodge in Bengaluru, says, “Gongura (sorrel leaves) is known for its bitter style and is a staple in South Indian delicacies, particularly in Andhra and Karnataka. The tangy leaves are extremely nutritious, wealthy in nutritional vitamins A and C, folate, iron, and antioxidants. We make hen, rice, pickles, dal (pappu), and numerous stir-fries with it.”
He provides that deep South, Saag Murg, Cheera Thoran (amaranth with grated coconut), and Keerai Masiyal (saag with lentils) are in style within the Palappak area of Kerala and Tamil Nadu.
North-central tadka
The greens supply superb pairings, offering ample choices for cooks and residential cooks. “Methi parantha, bathua puri, a wide range of saag dal, muli-bhujiya with millet breads, besan-roti with saag, and a spread of raitas — there may be a lot. We just lately paired Saag hen and mutton with ghee-dipped baati, and it turned out to be an incredible combo. The very best half is we don’t want to fret about vegetarians, as their choices enhance too,” says Chef Mohsin Qureshi, government chef at Saraca Resort, Lucknow.
Chef Avinash Kumar provides one other perspective: “I hail from Bihar, the place now we have Bathua wali Dal Saag, Chana Saag, dehati-style Saag Marjhora, Thariya, and Genhari. My mom retains it a bit undercooked with out including a lot to it, and it’s paired with rice, millet roti, and bhaji.”
Punjabi supremacy
Superstar chef Amrita Raichand phrases saag as the true super-food, full of iron, nutritional vitamins, and fibre, which is superb for intestine well being and digestion.
“Many saags can be found year-round now, however they style greatest and are most nutritious on this season. My household is from Pakistan (then India), our roots are in Punjab, now we have lived in Jharkhand, and now we stay in Mumbai. What has by no means modified is the saag and our Punjabi love for it. Have it merely ‘chaunk kar’ or in makkhan-dripped makke ki roti and sarson-ki-roti kind—it’s a really wholesome delicacy. As a chef, there may be a lot to experiment with, however I really like them in genuine varieties like methi parantha.”
Greens from East to West
In Assam, the saag variants differ barely from these within the North, with distinct textures and processing strategies.
Khemchand Godiyal, government chef at Resort Palacio, Guwahati, explains, “Right here now we have Lai Xaak Bhaji (mustard greens with potatoes), Mula Xaak Bhaji (radish leaves), Gahori Lai Xaak (pork with saag), and Morisha Xaak Bhaji (pink amaranth leaves with potatoes). We even have Dhekiya Xaak Bhaji (fiddlehead fern leaves), which is on the market solely in Assam and Uttarakhand. The usage of mustard oil, onion, ginger, garlic, and jolokia (chilli) provides flavour. In Kolkata, you could have the Bengali Helencha or buffalo spinach, however every little thing may be very distinct.”
The favored Gujarati variations are Sarsav nu Shaak (sarson-badhua-palak), Saragva Nu Shak (sehjan) and Sev Tamate Nu Shaak. Dana Muthia Sabji is one other speciality which is ready with methi and coriander leaved with inexperienced peas, pigeon peas and broad beans with dumplings.