What comes to your mind when we say mountains? The most common reply will be the misty weather, picturesque nature and adventurous turns and trails. Right? Well, we can’t agree to this more, but trust us, mountains have much more than this. Yes, we are talking about the culture and cuisine. Be it Uttarakhand, Himachal Pradesh or the mighty North Bengal – every Pahadi region has a story of its own, which is earthy, rustic and very intriguing. And if we talk about their food, there’s a lot to be explored. Mountains and the associated adversities make it tough for the locals to procure varied ingredients for every day cooking. Hence, they go for the local elements that are easily accessible to them. And with those minimum ingredients in hand, they create a magic in their kitchens. One such instance is their saag.
We find an extensive range of flora and fauna in the mountains – some of which are edible as well. Locals get hold of such greens and prepare unique dishes that tug at heart strings. We bring you one such saag recipe that is both healthy and super delicious. It’s cholai aur aloo ki sabzi. Cholai is basically amaranth leaves that is enriched with several health benefiting properties. These leaves come in both red and green colour and are a storehouse of iron, minerals and several essential vitamins.
Pahadi-Style Saag Recipe: How To Make Cholai Aur Aloo Ki Sabzi:
This super nutritious saag, mixed with aloo and some simple spices create a delicious dish that tastes the best when paired with simple dal and chawal. This particular recipe has been shared by celebrity chef Anahita Dhondy on her Instagram handle.
Let’s take a look at the recipe:
- To start with, wash and chop the amaranth leaves and keep aside.
- Then add oil and garlic in a kadhai and saute until the garlic turns light brown in colour.
- To it, add green chilli and potatoes and cook for some time.
- When the potatoes are almost cooked, add the leaves and toss.
- Close the lid and cook until the leaves turn softer and leaves water.
- Remove the lid, add haldi and salt. And let it cook for some more time.
- Add a dash of sugar and the pahadi-style saag is ready to be relished.
All you need to keep in mind is – use mustard oil, no extra masala and only garlic, says Chef Anahita.
Watch the complete recipe below:
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.