What comes to your mind when we say mountains? The most common answers would be misty weather, picturesque nature and adventurous twists and turns. Correct? Well, we can’t agree more than this, but trust us, mountains have much more than that. Yes, we are talking about the culture and food here. Be it Uttarakhand, Himachal Pradesh or mighty Uttar Pradesh Bengal – Every hilly region has its own story, which is earthy, rustic and very interesting. And if we talk about their food, then a lot can be discovered. The mountain and its associated adversities make it difficult for the local people to procure various ingredients for cooking every day. Therefore, they go for local elements that are easily accessible to them. And with those minimal ingredients on hand, they create a magic in their kitchen. One such example is their greens.
We find a wide range of flora and fauna in the mountains – some of which are even edible. The locals grab hold of such greens and prepare unique dishes which are heart touching. We bring you one such saag recipe that is both healthy and super tasty. It is a vegetable of cholai and potato. Cholai is basically the leaves of amaranth which are rich in many health benefits properties. These leaves come in both red and green colors and are a storehouse of iron, minerals and many essential vitamins.
Pahari Style Saag Recipe: How to make Cholai Aur Aloo Sabzi:
it’s super nutritious greens, Potatoes and some simple spices are mixed together to make a delicious dish that tastes best when combined with simple lentils and rice. This special recipe has been shared by celebrity chef Anahita Dhondi on her Instagram handle.
Let’s take a look at the recipe:
- First, wash and cut amaranth leaves and keep aside.
- Then put oil and garlic in a pan and fry the garlic till it becomes light brown.
- Add green chillies and potatoes and cook for some time.
- When potatoes are almost cooked, add leaves and toss.
- Close the lid and cook till the leaves turn soft and release water.
- Remove the lid and add turmeric and salt. And let it cook for some more time.
- Add a dash of sugar and the Pahari style saag is ready to eat.
Chef Anahita says that all you have to take care is to use mustard oil, no extra seasoning and only garlic.
See the full recipe below:
About Somdutt SahuInvestigator- Somdutt likes to call this himself. In the matter of food, people or places, she only wants to know the unknown. A simple aglio oleo pasta or dal-rice and a good movie can make his day.