Beetroot Ka Saag | Beetroot Stalks-Leaves Dry Curry

Beetroot Ka Saag | Beetroot Stalks-Leaves Dry Curry

Author: Rumki Paul
Course: Side Dish
Cuisine: Indian
Preparation Time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 2 Persons

Beetroot Ka Saag is one of the healthiest and delectable dishes which is inspired by home style cooking. It is prepared by combining Beetroot stalk leaves with Garlic, Peas, chopped Cilantros and Nigella seeds. It is a pure comfort food which can be enjoyed with Dal-Chawal.

When I saw Beetroots with its long stems and fresh green leaves in a super market in London, I must admit that I was quite surprised at the beginning. Normally, in India we get Beetroots without stems and even if it is there, most of the people would through it away. But I decided to prepare something with them stems rather than wasting them.

When I first prepared this dish, I was in a little doubt about the taste of the dish. But my opinion changed completely after tasting it. Even when my parents came to visit my house, I prepared Beetroot Ki Saag for them, they really appreciated and loved it.

Beetroot stems and leaves are edible. In fact, they are very good for health. They are very delicious and have a lovely earthy flavour. In the UK, this ingredient is used in different varieties of Salads and soups.

Beetroot Ka Saag is a very simple and easy recipe. You would require very few ingredients to prepare this super healthy palatable dish. The difficulty level of preparing this dish is very low and can get prepared within half an hour. This dish can be a super healthy addition to your regular meal without spending much effort. You can pair up this Saag with plain Basmati Rice, dal and complete your meal. You must try it once. I am sure you are going to love the unique purple-red colour of the curry.

Health benefits of Beetroot Stalks-leaves

In this preparation, first I have washed and cleaned the stalks and leaves of Beetroots thoroughly. Always make sure that there is absolutely no soil stuck to the stalks and leaves because it can ruin the dish and all your efforts.

I have used Nigella seeds for tempering. Bengalis usually use this whole spice for Saag preparations, and it gives a unique but terrific flavour to the Saag.

I have added chopped Garlic and chopped Cilantros for the dish. Both the ingredients complement the dish with their aroma. I have also used green Peas in this preparation. It enhances the taste of the dish.

Ingredients:

• 1 bunch Beetroot stalks and leaves, washed and finely chopped
• 3 cloves of Garlic, finely chopped
• 1 Green Chilli
• 2 tablespoons Green Peas, fresh or frozen
• 1 tablespoon Cilantro, chopped
• ¼ teaspoon Nigella seeds (Kalonji)
• Salt to taste
• Oil for cooking

1. Add Oil into the pan and wait until the oil is hot.
2. Add Nigella seeds (Kalonji) into the pan and cook for 30 seconds until they crackle.
   

3. Add chopped Garlic and cook it till golden brown.
   

4. Add green Chilli into the pan.
   

5. Add the stalks of Beetroot into the pan and give a nice mix.
   

6. Cook them for 2 minutes in medium high flame. Stir infrequently.
7. Add the green leaves and mix it properly.
   

8. Cover the pan and cook it for 5 minutes in low flame.
9. Take off the lid and give a nice stir.
10. Add green Peas into the pan and mix them well.
    

11. Close the lid and cook them for another couple of minutes in low flame.
12. Add Cilantro, Salt and mix it properly.
    

13. Cover the pan and cook it for 1-2 minutes until the stalks become tender.
14. If required add 1-2 tablespoons water. I have not added any extra water to cook this dish.