Saag varies widely from region to region. In India, it is commonly served with makki di roti (cornbread) but in Pakistan, it ...

Saag is a most enjoyed staple in Indian cuisine. It's nutritional profile and incredible taste has made it one of the most loved vegetables in Indian households. However, there is one underrated ...

A dish from Uttar Pradesh, chaulai ka saag is usually eaten with makki di roti or paranthas ... Note: you can combine it with boiled potatoes, paneer, carrots or any vegetable that you like the taste ...

Spread some leftover saag on bread slices, top it with your favourite vegetables, add a slice of cheese, and toast it. You've got a unique breakfast. Cook rice with onions, tomatoes, peas and carrots, ...

Heat 2 tablespoons vegetable oil in a non-stick frying pan over a medium heat and gently fry the paneer slices until golden brown on both sides. To make the saag, heat the ghee in a frying pan ...

Roast for 20 minutes, or until golden-brown and tender. For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent.