Equipment
Ingredients
Spices
- ½ tsp cumin seeds
- ½ tsp Ground coriander
- ½ tsp kashmiri red chili powder
- ½ tsp ground turmeric
Vegetables
- 1 tsp grated garlic
- ½ tsp ground ginger (or fresh ginger)
- 0.7 lb leafy greens (326 g of chopped mustard greens)
Soybean
- ⅓ cup soybeans
Oil
- ½ tbsp olive oil
Seasoning
- salt to taste
Instructions
- Heat oil in a pan.½ tbsp olive oil
- Once hot, add cumin seeds. Let it cook for a minute.½ tsp cumin seeds
- Once the seeds splutter, add the soybeans and saute for 4-6 minutes on medium-low heat until lightly browned.⅓ cup soybeans
- Add ginger, garlic, and the spices - turmeric, red chili powder, coriander powder, and cumin powder to the pan. Cook the spices for a few minutes.½ tsp Ground coriander, ½ tsp kashmiri red chili powder, 1 tsp grated garlic, ½ tsp ground ginger (or fresh ginger), ½ tsp ground turmeric
- Put the chopped greens in the pan and combine everything well. Cover the pan and cook the greens for 10-15 minutes on medium-low heat until they are wilted, allowing the flavors to blend.0.7 lb leafy greens (326 g of chopped mustard greens)
- Add salt to taste, then mix well. Turn off the heat.salt to taste
- Saag Bhatmas curry is now ready to be served. Serve it with rice or roti (flatbread) for a delicious and nutritious meal.
Notes
#. The most common leafy greens in Nepal are Spinach (Palungo Sag), Mustard Greens (Rayo Ko Sag), Fenugreek Greens (Methi Sag), Watercress (Sisnoo Sag), and Radish Greens (Mula Ko Sag).
For this recipe, I use mustard green but feel free to use any leafy green of your choice.
#. Ensure not to overcook the leafy greens; otherwise, they will lose their nutrients.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 200kcal | Carbohydrates: 8g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 73mg | Potassium: 534mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3305IU | Vitamin C: 75mg | Calcium: 149mg | Iron: 3mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!