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Saag (rayo ko saag)
Mustard greens stir-fry
Rayo ko saag: Nepali mustard greens flash-fried in mustard oil with garlic and dried chilli
Ask for saag anywhere in Nepal and you will get the leafy part of the dal bhat plate: a tangle of greens, most often rayo (a broad-leafed mustard green), fried fast in mustard oil with garlic and a dried chilli until just wilted. It is nothing like the slow-cooked, puréed sarson ka saag of Punjab. Nepali saag keeps its bright colour, a little bite in the stems and a pleasant bitterness. It grows in every kitchen garden from the Terai to the hills and is on the table most days from autumn to spring. Spinach, chard or Chinese mustard greens all work the same way. The common mistake is to cover the pan, which stews the leaves to a grey mush; keep the heat high and the lid off. Chef's tip: add the stems a minute before the leaves so both are done at the same moment.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb mustard greens (rayo saag)washed; stems and leaves chopped separately
- 2 tbsp mustard oil
- ¼ tsp fenugreek seeds
- 2 dried red chilliesbroken in half
- 4 garlic clovesthinly sliced
- ¼ tsp ground turmeric
- ½ tsp salt
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Method
0/5 doneStep 1: Shake the washed 1 ⅛ lb mustard greens (rayo saag) well, or spin them dry. A little water clinging to the leaves is good; a puddle makes them stew.
Step 2: Heat 2 tbsp mustard oil in a wok or wide pan over a high heat until it smokes lightly. Take it off the heat for a moment, add ¼ tsp fenugreek seeds and 2 dried red chillies and fry for 15 seconds, until the seeds turn reddish brown.
1 minStep 3: Add 4 garlic cloves and fry for 20–30 seconds, until pale gold and fragrant. Don't let it brown or it will turn bitter.
Step 4: Back over a high heat, add the chopped stems and ¼ tsp ground turmeric and stir-fry for 1 minute.
1 minStep 5: Add the leaves and ½ tsp salt and toss constantly with tongs for 3–4 minutes, lid off, until they have just collapsed but are still bright green and the stems are tender-crisp. Serve straight away with dal bhat.
4 min
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 3 g
- Carbs
- 6 g
- Fat
- 7 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does saag (rayo ko saag) take?
- About 15 minutes in total: 7 minutes to prepare and 8 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fenugreek seeds?
- Leave them out, or add a little extra mustard seed (you lose the slightly bitter, maple-like note).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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