To keep saag bright and cook it faster, blanch greens, use a pressure cooker for one whistle, add a pinch of baking soda, start on high heat, and avoid iron cookware. Proper storage also preserves ...

Many people struggle to get the right taste, colour, and texture because of a few common mistakes made during preparation.

In Indian kitchens, the abundance of greens becomes increasingly important as winter draws near. Saag, or leafy greens, are a culinary joy in addition to being a nutritious powerhouse. They are ...

Note: The secret of great Indian saag is simmering mustard greens for hours to bring out the full flavor. For her April cover story on Indian vegetarian cooking, Barbara Hansen talked Chameli owner ...

With Louisianians chiming in about using tasso instead of ham, vegans bringing the smoked paprika and Lowcountry folks asserting that red peas are luckier, this classic dish is the kind of recipe that ...

A twist on the British-Indian staple, saag paneer - Nassima Rothacker This is based on the classic British-Indian staple of saag paneer, though with a little more emphasis on lightness and freshness.

Every mention of winter is incomplete without the mention of the delicious saag. The saag is prepared from microgreens of mustard, spinach and chaulai mostly. A generous amount of butter is also added ...

As winter approaches, embrace the season's bounty with six delicious and nutritious saag recipes designed to boost your immunity. These leafy green dishes, featuring ingredients like mustard greens, ...

A bowl of greens for dinner might not be the norm in most Canadian homes, but all over the world different communities and cultures turn to leafy greens for comfort and nutrition, especially when the ...