LAL SAAG (Amaranth)

Bengali style Laal Saag is widely popular and a mouth watering dish of Bengal. In this preparation, chopped laal saag (also know as red spinach in some places) is cooked with onion, garlic and also with some potato or brinjal. The popularity and demand of this saag is more than other saag because of its amazing color and its nutritional values. This leaves are a good source of vitamin C and A, Iron and other essential minerals, besides being low in calories.

In different regions of India, Laal Saag is known by different names. In some places, it is known as Amaranth leaves whereas in few other places, it is also popular as laal palak. This delicious saag is used to prepare variety of dishes. It can be used in Dal or mixed vegetable stir fry etc. I have used simply onion garlic and some roasted peanuts for making this Laal Saag. 

Ingredients:

1. Lal Saag - 1 bunch
2. Nigella seeds (Kalo jeera / kalonji) -1/3 tsp
3. Salt to taste
4. Green chillies - 2-3 (slit)
5. Peanuts - 1 tsp
6. Onion - 1 (finely chopped
7. Garlic - 3-4 (finely chopped)
8. Oil for cooking

Process

1. Dry roast the peanuts and keep aside.

2. Cut and remove the roots of the saag, clean and wash properly using a strainer.

3. Add oil in a pan and add kalo jeera, cook for 30 seconds and add chopped onion, garlic and chillies and cook it till they become translucent.

4. Mix it well and cook it for 3-4 minutes in medium flame. Now add the roasted peanuts, cover and cook it for another 3-4 minutes in low flame. Add salt at and stir properly. 

5. Now add laal saag and mix it well with other stuffs. Cover and cook for 5-6 minutes or until the saag is done. 

6. Once done, serve it with plain rice. Or you can use Kasundi also along with steamed rice.