Saag Bhaji

About Saag Bhaji

Ingredients

• Spinach, chopped 1 medium bunch
• Fresh fenugreek leaves 1 medium bunch
• Fresh thyme, chopped ½ cup
• Oil 1 tbsp
• Medium onion, chopped 1
• Garlic, chopped 1 tsp
• Ginger, chopped 1 tsp
• Green chillies, chopped 2
• Carrot, peeled and chopped ½ cup
• Potato, peeled and chopped ½ cup
• Bottle gourd, peeled and chopped ½ cup
• Split bengal gram (chana dal), soaked for 30 minutes ½ cup
• Coriander powder 1 tsp
• Chaat masala 1 tsp
• Red chilli powder 1 tsp
• Black pepper powder 1 tsp
• Salt to taste
• White butter 1 tsp

How to Make Saag Bhaji (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add onion, garlic, ginger and green chillies and saute till fragrant.
2. Add carrot, potato, bottle gourd and drained split Bengal gram, mix and cook till the gram is soft.
3. Add spinach, fenugreek leaves and thyme, mix well and cook till the greens wilt.
4. Add coriander powder, chaat masala, red chilli powder, black pepper powder and salt. Mix well and cook for 2 minutes.
5. Transfer into a serving bowl, put white butter on top and serve hot with rotis.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps