Kandalee ka Saag
Veg
Vegan
Stinging nettle saag — young nettle leaves (kandalee / bichu patta) harvested in spring using gloves, blanched in boiling water to neutralise the sting, then cooked with garlic, dried red chilli, and mustard oil into a dark, intensely flavoured green preparation. The cooked nettle has a mild, spinach-like flavour with a slight mineral depth. A wild-foraged forest food of the Garhwal and Kumaon hills, eaten as a seasonal saag during the spring months when nettles are tender.
Cuisines
Himachali
Kumaoni
Garhwali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 200 grams | kandalee (stinging nettle) leaves |
| 1 tablespoon | ghee |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, grated |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| — | salt to taste |
| 1 cup | water |
| — | fresh coriander leaves for garnish |
Instructions
- 1 Wash the kandalee leaves thoroughly to remove any dirt or insects.
- 2 Blanch the leaves in boiling water for 2-3 minutes, then drain and set aside.
- 3 Heat ghee in a pan over medium heat.
- 4 Add cumin seeds and mustard seeds to the hot ghee and let them splutter.
- 5 Add the chopped onion and sauté until golden brown.
- 6 Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 7 Add the turmeric powder and red chili powder, mixing well.
- 8 Add the blanched kandalee leaves to the pan and stir to coat with the spices.
- 9 Pour in the water and season with salt to taste.
- 10 Cover and simmer for 15-20 minutes until the leaves are tender and the flavors are well combined.
- 11 Garnish with fresh coriander leaves before serving.
Tips
Be cautious while handling kandalee leaves as they can sting. Use gloves if necessary.