Hara saag recipe is one of those humble dishes that brings a deep sense of comfort.
Made without any grinding or chopping, this simple saag recipe is cooked with basic pantry spices and a mustard oil tadka that takes you straight back to childhood meals.
It’s not just food, it’s a feeling. (step-by-step-recipe-video)
About Hara Saag Recipe:
This hara saag recipe is all about simplicity. There are no fancy steps here. Just clean the leafy greens and cook them directly in the tadka. No boiling separately.
Just one kadai, one process.
This is how green leafy vegetable (saag) is made in many Bihari households, especially during winter when fresh green leafy vegetables like sarson, bathua, palak, and chaulai are easily available.
This simple saag recipe pairs perfectly with plain steamed rice, a dollop of ghee, and maybe some roasted papad on the side. It’s a comforting example of Bihari food that’s full of flavor and tradition.
Serving Suggestion:
Serve this traditional saag hot with:
Steamed rice or jeera rice
A spoon of ghee
Roasted or fried papad
Sliced raw onion or green chilli on the side
You can also serve it as a side dish with dal, roti, or even litti if you’re making a full traditional saag thali.
Storage Suggestion:
Best enjoyed fresh, but can be refrigerated for 1-2 days.
Reheat in a pan or microwave before serving.
Avoid freezing, as the texture of leafy greens changes.
Pro Tips:
Always wash the saag thoroughly to remove all dirt and mud.
Don’t overcook the leaves, they should be soft but still green.
Mustard oil gives the best traditional taste. If you don’t have it, you can use ghee or regular oil, but the flavour will change.
Panch phoran gives the dish a very unique aroma. Don’t skip it.
Why You Should Make This Traditional Saag:
No chopping or grinding required.
Just a handful of ingredients.
Light, healthy, and very easy to digest.
A perfect example of traditional saag made the old-fashioned way.
This Simple saag recipe connects you to your roots and reminds you of home-cooked meals.
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Basic Ingredients Used to Make this Recipe:
Hara Saag (Amaranthus / Chaulai): This saag uses fresh amaranthus leaves (hara chaulai). They are rich in iron, calcium, and essential vitamins, and are known for their cooling, digestive properties. This is the star of the dish.
Panch Phoran: A mix of cumin, fennel, mustard, fenugreek, and nigella seeds. This traditional spice blend gives depth and aroma to the saag.
Hing (Asafoetida): Adds a strong, earthy flavour and helps with digestion.
Mustard Oil: Sharp, pungent oil that gives an authentic flavour.
Salt: Enhances taste and balances the earthiness of the greens.
Whole Dry Red Chilli: Adds mild heat and smoky flavour.
Turmeric Powder: Adds a warm earthy taste and beautiful color to the saag.
Hara Saag Recipe
Ingredients
- 1 bunch Hara saag Green Amaranth / hara chaulai
- 1 tbsp Mustard oil
- 1/2 tsp Panch phoran
- 1 Whole dry red chilli
- Hing asafoetida, a pinch
- Salt to taste
Instructions
- Clean and wash the green amaranthus leaves thoroughly. (remove if there is a hard stem and store to make pastina the recipe I shared earlier)
- Heat mustard oil in a kadai until it starts smoking. Lower the flame.
- Add panch phoran, whole red chilli, and let them crackle.
- Add hing to it.
- Immediately add the washed saag to the kadai.
- Add salt and mix well.
- Cover and cook on low flame, stirring and mashing occasionally with a ladle until the saag is soft and fully cooked.
- Serve hot with rice and ghee.
Nutrition
Frequently Asked Question About this Recipe:
Can I use just one type of saag?
Yes, and for this recipe, amaranthus (hara chaulai) is perfect on its own.
Can I add garlic or onion?
Traditionally, no. But if you want a stronger flavour, you can add chopped garlic to the tadka.
Can I make this without mustard oil?
Yes, but it won’t taste the same. Mustard oil gives the dish its traditional flavour.
Is this recipe vegan?
Yes, this is a completely plant-based and vegan Indian recipe.
Can I store the saag?
Yes, for up to 2 days in the fridge. Reheat before serving.
Can I use this saag as a stuffing for paratha?
Not usually. This saag has a mashed texture and works better as a side dish with rice or roti.
What does Genahari mean?
Genahari is the local Bihari name for amaranthus leaves. It’s commonly used in rural households.
Can I use ghee instead of mustard oil?
Yes, but it changes the flavour completely. Ghee will give it a richer taste, but the sharpness of mustard oil will be missing.
Is this dish good for digestion?
Yes, amaranthus is high in fiber and the use of hing and mustard oil further helps in digestion.
Can I use just one type of saag?
Yes, and for this recipe, amaranthus (hara chaulai) is perfect on its own.
My Recommended Product:
If you make pakoras often, having the right kadai really helps. I personally recommend the Borosil Stainless Steel Kadhai with Lid.
It’s induction-friendly, has a tri-ply bottom for even heating, and works great for deep-frying pakoras evenly without burning them.
I only recommend products I’ve personally used or truly believe in for home cooking.
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- 🍯Less Oil Use & Low Flame Cooking : The triply material heats evenly and reduces hot spots, preventing food from burning or sticking. This allows you to use less oil while still achieving a non-stick effect for healthier cooking
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- ♨️Faster Cooking : The construction helps to cook food 2 times faster than ordinary stainless steel cookware
- 🔢Measurement Scale : It comes with an inbuilt measurement scale, which helps you to follow the recipe effortlessly
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