Methir saag – Bengali preparation

Another Bengali recipe enjoyed with hot steamed rice. I prefer to cook this in an iron kadai but one can use any kadai for the preparation.

Preparation Time: 10 -20 minutes

Cooking Time: 20-30 minutes

Total Time: 30- 40 minutes

Ingredients :

  1. 500 gm Chopped Methir saag
  2. Half Spoon Panch Phoron  (blend of Cumin, Brown Mustard, Fenugreek, Nigella and Fennel)
  3. One Brinjal
  4. Half spoon Minced Garlic
  5. One Green Chilli
  6. Quarter tea spoon Turmeric
  7. Pinch of Salt (according to taste)


  1. Finely chop the methir saag. For good preparation of methir saag fine chopping of the saag is  very essential.
  2. Wash the saag in a large vessel so that any sand or mud particles are removed properly .
  3. Cut the brinjals in small dice shape and wash and keep aside
  4. Put some oil in an iron kadai or any other kadai on medium flame . Fry the brinjals well in that and then remove in a vessel
  5. Put some more oil in the kadai and add the panch phoron in the oil.
  6. Once the panch phoron starts spluttering in the oil add the green chilli and garlic to it  and keep the stove on low flame
  7. Next  add the saag in the kadai and mix well
  8. Now add the haldi and salt to it and keep stirring in the oil
  9. Cover the saag and cook that in low flame for 10 to 15 minutes
  10. Water starts coming out from the saag and the saag gets cooked in low flame
  11. After 10 minutes uncover the kadai and increase the flame
  12. Mix the fried brinjal in the saag and keep on stirring till all the water has evaporated completely and slight oil starts coming out
  13. Take that out in a vessel and enjoy with steamed rice

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