Bengali Style Laal Saag | Red Spinach Dry Curry

Bengali Style Laal Saag | Red Spinach Dry Curry

Author: Rumki Paul
Course: Side dish
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 2 Persons

Bengali Style Laal Saag is widely popular and a mouth watering dish of Bengal. In this preparation, chopped Laal Saag (Red Spinach) is cooked with Onion, Garlic and Aubergine. The popularity and demand of this Saag is more than other Saags because of its amazing colour and its nutritional values.

In different regions of India, Laal Saag is known by different names. In some places, it is known as Amarnath leaves whereas in few other places, it is also popular as Laal Palak too. This delicious Saag is used to prepare variety of dishes. It can be used in Dal, in mixed Vegetable preparations, for vegetable stir fry, and even in non-vegetarian preparations like chicken, sea foods etc.

While preparing this dish, first I have cut and cleaned the Laal Saag (Red Spinach) and then chopped them finely. I have used some chopped Onion and Garlic powder for flavouring. You can also use crushed or chopped Garlic instead of garlic powder. I have also used Aubergine in this dish. This helps in creating a soft and juicy texture. Aubergine goes well with Laal Saag (Red Spinach).

In this dish, I have used nigella seeds for tempering. I have followed the traditions of Bengal for preparing this Saag curry. I have not used any ground spices and not even turmeric powder. I have used fresh green Chillies which enhances the flavour of the dish. You can vary the quantity of Chillies according to your taste preference.

Red Spinach is a powerhouse of iron. They are great source of vitamins, carbohydrate and antioxidants. They are good source of potassium, sodium and calcium too. They are very good for our immunity system and helps our body to get rid of anaemic conditions. Regular consumption of Red Spinach can make our life and body healthier.

Bengali Style Laal Saag is one of my favourite saag preparations. As a kid, I hated eating green vegetables. But in case of Laal Saag, the scenario was completely different. I was completely crazy for Laal Saag and no wonder that the reason behind it was its magical colour. I know many kids are in same side with me.

Bengali Style Laal Saag goes amazing with steamed Rice and Dal. If you accompany this dish with Kasundi then you have won the battle of taste. Kasundi is a Bengali style mango-mustard sauce which takes the taste of the Saag from outstanding to heavenly. This Saag will be a healthy addition to your regular diet.

Ingredients:

• 1 bunch Laal Saag (Red Spinach), cleaned and finely chopped
• 1 Aubergine, small diced
• 1 small or ½ red Onion, finely chopped
• 2 green Chillies
• ¼ teaspoon Garlic powder
• ¼ teaspoon Nigella seeds (Kalonji)
• Salt to taste
• Oil for cooking

1. Cut and remove the roots of Laal Saag (Red Spinach).
   

2. Wash and clean the Laal Saag (Red Spinach) in a strainer.
   

3. Add Oil into the pan and wait until the oil is hot.
4. Add Nigella seeds (Kalonji) into the pan and cook for 30 seconds.
   

5. Add chopped Onion, green Chillies and cook it till they become translucent.
   

6. Mix it well and cook it for 2-3 minutes in medium high flame.
7. Add the Aubergine and mix it properly.
   

8. Cover the pan and cook it for another 3-4 minutes in low flame.
9. Add Garlic powder, salt and stir it well.
   

10. Cover the pan and cook it for a minute in low flame.
11. Add Laal Saag (Red Spinach) and mix it well.
    

12. Cover the pan and cook it in lowest flame. Stir occasionally.
13. Cook them for 8-10 minutes until the Red Spinach and Aubergine are done.