Kashmiri Saag
Instructions:
1. Cook the Ingredients
- In a pressure cooker, heat mustard oil until it reaches the smoking point.
- Add crushed brown cardamom, Kashmiri whole chilies, whole garlic cloves, spinach, water, and salt.
- Stir well to mix everything evenly.
2. Pressure Cook
- Close the pressure cooker lid and cook for 3 whistles on medium heat.
- Let the pressure release naturally before opening the lid.
3. Serve
- Stir the saag well to blend the flavors.
- Serve hot with steamed rice or roti.
Special Comments
Kashmiri Saag is a quick, hearty dish packed with bold flavors and minimal ingredients. The smokiness of mustard oil, the sweetness of garlic, and the vibrant color from Kashmiri chilies make it a delightful winter comfort food!
Kashmiri Saag
Notes/ Precautions
Mustard oil must be heated well until it smokes to remove its raw bitterness.
Garlic enhances flavor —do not chop; use whole cloves for an authentic taste.
Kashmiri chilies add color, not heat —adjust spice levels if needed.
Avoid overcooking spinach —pressure cooking for 3 whistles ensures it remains nutritious and flavorful.