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Saag Anda Curry, rustic, spicy and hearty winter curry

Saag Anda Curry

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Course: Main Course, Main Dish
Cuisine: Indian, indian cuisine
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Rekha Kakkar


  • 250 g spinach
  • 100 g Fenugreek leaves green
  • 100 Bathua Chenopodium greens
  • 2 - 3 green chillies
  • to taste salt
  • 2 tablespoon ghee Desi clarified butter
  • 1 ginger piece: finely chopped
  • 3 Tomatoes chopped
  • 6 Eggs hard boiled


  • Wash, clean and chop the spinach leaves, fenugreek leaves and bathua and tear them with the hand rather than chopping with a knife. 
  • Add salt, green chilli and ginger to these greens and pressure cook the leaves It will be done in 15-20 mins. Remove from heat and cool.
  • After this Saag is cooled properly blend it in a liquidizer so that it should be little coarse in texture.
  • Heat ghee in a pan and add chopped ginger to it when it starts to brown add chopped tomatoes and cook till it is well-mashed
  • Add this tadka to the hot saag as well as boiled eggs. Serve this saag anda curry hot with jeera rice or Naan