Kandali ka Saag
A wild nettle leaf saag from Garhwal, prized for its iron-rich greens, gently boiled to neutralise the sting and then simmered with garlic and mustard oil.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 120 kcal
Equipment
- •Heavy pot
- •Gloves for handling nettle
Nutrition
Per serving, approximate
- Calories
- 120 kcal
- fat
- 7 g
- carbs
- 8 g
- fibre
- 4 g
- protein
- 4 g
- calories
- 120 kcal
Instructions
- 1
Wear gloves and wash the nettle leaves well under running water.
- 2
Boil the leaves in water for 8–10 minutes. This completely removes their sting.
- 3
Drain the leaves and save a little cooking water. Once cool, roughly chop or mash them.
- 4
Heat mustard oil in a heavy pot until it gently smokes. Turn down the heat.
- 5
Add cumin seeds and dried red chilli. Let them sizzle.
- 6
Add garlic, ginger and onion. Fry until golden and fragrant.
- 7
Add the boiled, chopped nettle leaves. Stir well to mix with the onions and spices.
- 8
Sprinkle in turmeric and salt. Pour in a little of the saved cooking water.
- 9
Simmer for 8–10 minutes, stirring now and then, until the flavours come together.
- 10
Serve hot with mandua roti (finger millet flatbread) or rice.
Chef's tips
Always wear gloves when handling raw nettle leaves, as they sting until cooked. Boiling them thoroughly first is essential for safety.
Ingredient substitutions
- nettle leaves → spinach, for a milder dish without foraged greens
Storage
Refrigerate for up to 1 day; best eaten fresh.
Reheating
Reheat gently in a pan over low heat.
Common mistakes to avoid
- •Touching raw nettle leaves without wearing gloves
- •Not boiling the leaves long enough to remove the sting
Serving suggestions
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