Veggies saag

 Veggies saag 

Leftover ka makeover. A healthy, rich and delicious saag recipe prepared using mashed veggies left after straining 'Beetroot leaves spinach soup', potatoes, brinjal, beetroot and spices.

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Quick recipe tip

1. In this recipe I have used mashed veggies left after straining 'Beetroot leaves spinach soup'.

2. Add spices according to taste.

3. For vegan recipe use vegan butter instead of mustard oil and butter.

Ingredients -

1-1/2 cup mashed veggies saag left from soup

2 tbsp mustard oil

1/2 tsp jeera/ cumin seeds

1/2 tsp ajwain/ carom seeds

1/2 tsp grated ginger

1 green chilli grated

1 onion finely chopped

2 potatoes finely chopped

1 small bharta baingan/ brinjal finely chopped

To taste salt

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp chat masala

2 tbsp grated beetroot

1/2 tsp garam masala

2 tbsp melted butter 

Method -

1. In a wok heat oil. Add cumin seeds, ajwain, grated ginger, green chilli. Saute for few seconds on slow flame. Add onion and saute till golden on medium slow flame. 

2. Add chopped potatoes and fry on slow flame till golden. Stir in between. 

3. Add finely chopped brinjal and mix. Add salt, red chilli powder, coriander powder, chat masala and mix. Cook on slow flame. Stir in between.

4. Mix well. If required add a slash of water. Cover and cook on slow flame stirring in between for 4-5 minute.

5. Add grated beetroot and mix well. Cook on slow flame. Cover and cook on slow for 2-3 minute.

6. Add mashed veggies saag left from soup. Mix well on slow flame. Cover and cook for 3-4 minutes. 

7. Add garam masala. Mix well. Switch off the flame. Cover and let it rest for few minutes.

8. Veggies saag is ready. 

9. Transfer to a serving bowl. Pour melted butter on top. Serve hot with makki ki roti, curd, pickle.

Method with step photos -

1. In a wok heat oil. Add cumin seeds, ajwain, grated ginger, green chilli. Saute for few seconds on slow flame. Add onion and saute till golden on medium slow flame.

2. Add chopped potatoes and fry on slow flame till golden. Stir in between. 

3. Add finely chopped brinjal and mix. Add salt, red chilli powder, coriander powder, chat masala and mix. Cook on slow flame. Stir in between.

4. Mix well. If required add a splash of water.

5. Cover and cook on slow flame stirring in between for 4-5 minute.

6. Add grated beetroot and mix well. Cook on slow flame.

7. Cover and cook on slow for 2-3 minute.

8. Add mashed veggies saag left from soup. 

9. Mix well on slow flame. 

10. Cover and cook for 3-4 minutes. 

11. Add garam masala. Mix well. Switch off the flame. Cover and let it rest for few minutes.

12. Veggies saag is ready. Transfer to a serving bowl. Pour melted butter on top. Serve hot with makki ki roti, curd, pickle.

Cook, Click & Post before you have a toast!