How to Make Saag in the Pahadi Style

This super-nutritious saag is combined with aloo and a few basic spices to make a tasty meal that pairs well with dal and chawal. 

Anahita Dhondy, a celebrity chef, has published this dish on her Instagram account.

To begin, wash and slice the amaranth leaves, then set them aside.
Then, in a kadhai, combine the oil and garlic and cook until the garlic is light brown in colour.

Cook for a while after adding the green chilli and potatoes.
Toss in the leaves when the potatoes are almost done.

Cook, covered, until the leaves are softer and the water has evaporated.
Remove the cover and stir in the haldi and salt.

 Allow it to simmer for a few more minutes. With a pinch of sugar, the pahadi-style saag is ready to eat.

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