Kalmi saag, sometimes referred to as morning glory or water spinach, is a leafy green vegetable that is commonly used in Bengali cooking that is both nutritious and adaptable. There is one thing for sure if you are going to cook Kalmi Saag: it has soft and tender leaves and stems, and depending on how you want to cook it, its flavour is different for each preparation. Kalmi saag has soft stems and delicate leaves, and it tastes mildly sweet and goes well with a variety of foods and cooking methods. These are five delicious Bengali-styled dishes where you will get to understand how versatile Kalmi Saag is. These recipes, starting from the traditional recipes to the innovative recipes, will help you discover Bengal’s traditional way of cooking and taste the unique aspect of this loved green vegetable.
Kalmi Saag Er Tarkari
This easy-to-make, Kalmi Saag er Torkari, enhances the flavour of water spinach. First, wash and chop the Kalmi Saag into small pieces, being careful to chop the delicate stems and leaves as well. Heat the mustard oil in a big pan and add the dried red chillies and panch phoron. Add the finely chopped onions and cook until golden brown, while the spices are still spluttering. Then add ginger garlic paste and sauté the mixture until the raw aroma of the paste is gone. Cook the diced tomatoes until they become smooth and break down. Add Kalmi Saag now. Gently toss in the greens to bring out their natural juices and let them wilt in the aromatic foundation. Add in salt to taste, red chilli powder, and turmeric to taste. Add a cup of water to the curry and simmer it gradually so the flavours may combine and the Kalmi Saag cooks to a perfectly tender consistency. For a real Bengali touch, add a drizzle of mustard oil at the end and adjust the seasoning as the curry gets thicker. Serve hot and with steamed rice to create a satisfying and wholesome dinner that perfectly reflects the spirit of Bengali home cuisine.
Kalmi Saag Bhaja
A simple and quick side dish that brings out the flavours of water spinach is Kalmi Saag Bhaja. In Bengali cuisine, this easy stir-fry is a common side dish for rice and dal, adding a wonderful crunch and a burst of freshness. First things first, wash the Kalmi Saag well and chop it into pieces, leaving the stems and leaves intact. In a kadai, heat the mustard oil, then lower the heat and temper it with dried red chillies and kalonji. Add the green chillies and thinly sliced garlic and sauté for a short while to unleash their aroma as the seeds begin to pop. Next, add the chopped Kalmi Saag, circulating firmly to coat it with the aromatic oil and spices. To balance the flavours, add a bit of sugar and salt for seasoning. Stir-fry the Kalmi Saag for a further three to four minutes, or until it has barely wilted but is still somewhat crunchy. Add some roasted peanuts to the dish to give it some texture, and squeeze some fresh lemon juice to bring out the flavours.
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Kalmi Saag Er Cutlet
The amazing combination of flavours found in Kalmi Saag er Cutlet makes it a fantastic substitute for The blend of spices in the Kalmi Saag er Cutlet is one of the best, so it is always beneficial to have it in place of any other snacks or appetisers. To prepare, cook the Kalmi Saag till it wilts and then finely cut. Mix the greens, which are chopped, onions, green chillies, which are chopped, mashed, and boiling potatoes, cumin powder, garam masala, and salt appropriately in a bowl. Form the mixture into patties that are flat, then dust each cutlet with bread crumbs. Heat the oil in a frying pan and set the frying pan at medium heat. The cutlets should be carefully lowered into the heated oil and cooked until they are crispy and golden brown on both sides. You can eat these Kalmi Saag cutlets any time of day, and they go well with a tangy tamarind or mint chutney.
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Kalmi Saag Chorchori
Kalmi Saag Chorchori is a state-of-the-art combination of vegetables with a mix of water spinach and other locally available seasonal vegetables. Heat some mustard oil in a pan and add the cumin seeds; stir until they pop. Add diced carrots, brinjal, and potatoes to the pan. Add the chopped Kalmi Saag and green chillies once the veggies have softened a little. Keep on cooking while stirring the greens gently until they have melted. Just a tiny sprinkle of water is sufficient to keep this dish from sticking. Add a little salt, then boil for a short while to allow the vegetables to blend together. When eaten with steamed rice and a dollop of ghee, Kalmi Saag Chorchori is a hearty and satisfying dish that reflects the spirit of Bengali home cooking.
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Kalmi Saag Er Luchi
These delicious poori, Kalmi Saag er Luchi, are a lovely take on the classic poori and go well with almost any meal. First, mix the all-purpose flour, oil, and salt in a bowl. Water should be added gradually and worked into a soft, elastic dough. Give it a good fifteen to twenty minutes to rest. Meanwhile, chop and blanch the Kalmi Saag for the filling. Stir the greens into the dough until thoroughly combined. Divide the dough into portions, then round them and use a rolling pin to roll them into a flat, round shape. The discs should be carefully placed into heated oil in a deep frying pan and cooked until they inflate and turn golden brown.
It's simple to incorporate this delicious green into your regular cooking because each recipe showcases the simplicity and richness of Bengali cuisine. Take pleasure in exploring with these dishes and serving them to loved ones!