Hara Saag Recipe
A simple and authentic hara saag recipe made with fresh amaranthus leaves (hara chaulai), panch phoran, and mustard oil. No chopping or grinding needed. Traditional Bihari comfort food at its best.
Servings 2 people
Calories 111kcal
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
Calories: 111kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 137mg | Potassium: 1026mg | Fiber: 4g | Sugar: 2g | Vitamin A: 16158IU | Vitamin C: 80mg | Calcium: 175mg | Iron: 5mg