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Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35


Serves 4

  • Arbi leaves 25 nos

  • Garlic Cloves 20 nos

  • green chillies 8-10 nos

  • Anseed Seeds 1 tsp

  • Amchur Powder 1 1/2 tbsp

  • lemon 2 nos

  • Mustard Oil 3 tbsp

  • Salt to taste 41 tsp


  • 01

    Wash arbi leaves properly with running water atleast trice. Wipe it off with kitchen towel.

  • 02

    Take out all hard stem part from leaves. Chop it roughly and keep aside. Crushed 10 garlic cloves and 5 green chillies nd finely chopped rest of garlic cloves.

  • 03

    Heat one cup water in a heavy bottom deep pot. Add 10 crushed garlic cloves, 4 - 5 green chillies and salt in water.

  • 04

    Once water reaches boiling point put chopped leaves and reduce heat on low. Mix all ingredients together properly and cover up with lid.

  • 05

    Stir it for several times so that it will cook evenly.Cook leaves like this for 20 minutes.

  • 06

    Remove the lid and switch off the gas stove. Now mash very well with the help of back side of laddle/ wooden blender / electric hand blender. It consistency should be semi thick paste.

  • 07

    Now add dry mango powder and again mix very well. Keep aside.

  • 08

    Now heat oil in a heavy bottom pan. Add anseed seeds, garlic, green chillies and fry till pink colour. Switch off gas stove.

  • 09

    Put this mixture in mashed leaves and mix properly. At this point check salt and sourness of saag. Adjust as your preference. It should be little sour because arbi leaves having itching properties in mouth and neck.

  • 10

    Feel free to ask any query regarding this recipe. Hope you all like this authentic recipe from Bihari regional cuisine.



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