Sabz-E-Sangar

Sabz-E-Sangar Recipe - A Delicious Vegetarian Dish from Rajasthan

Region / culture: Rajasthan | Preparation time: overnight | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Sabz-E-Sangar is a traditional Kashmiri dish made with sangar, a type of water chestnut found in the region. This dish is known for its unique flavors and is a popular choice for special occasions and gatherings.

History

The recipe for Sabz-E-Sangar has been passed down through generations in Kashmiri households. It is a dish that is often prepared during festivals and celebrations, showcasing the rich culinary heritage of the region.

Ingredients

100 g bread
1 bay leaf
4 tbsp mustard oil
5 – 6 whole dried red chilies
1 tsp ground mustard
0.5 cup yogurt
a pinch of asafoetida
5 – 7 pieces dried mango
0.5 tsp cumin seeds
water for soaking

Masala paste

1 cup water
0.5 tsp red chili powder
0.5 tsp turmeric powder
1 tsp each garam masala and dried mango powder
0.5 tsp coriander powder
0.5 tsp sugar

How to prepare

Soak the sangar in turmeric water overnight.
Put it in a pressure cooker and wait for 1 whistle.
Turn off the heat. Strain the sangar through a strainer.
Keep the strained water aside. Heat mustard oil in a frying pan.
Now prepare the tempering by adding ground mustard, asafoetida, cumin, and whole red chili.
Once the tempering is ready, add the masala paste.
Add yogurt, sangar, and soaked dried mango powder (soak it for 30 minutes). Add to the frying pan.
If needed, add the strained water. Cook for 10 – 15 minutes.
You can enjoy this vegetable for 8 – 10 days if stored in a refrigerator.
Serve hot with dal Ke Parathe.

Variations

You can add vegetables like potatoes or peas to the dish for added flavor and nutrition.
Adjust the spice levels according to your preference by adding more or less red chili powder.

Cooking Tips & Tricks

Soaking the sangar in turmeric water overnight helps to soften the vegetable and enhance its flavor.

- Adding the masala paste at the right time ensures that the flavors are well incorporated into the dish.

- Cooking the dish on low heat allows the flavors to develop and ensures that the sangar is cooked through.

Serving Suggestions

Sabz-E-Sangar can be served hot with dal Ke Parathe or steamed rice for a complete meal.

Cooking Techniques

The dish is cooked using a pressure cooker and frying pan, allowing the flavors to develop and the sangar to cook through.

Ingredient Substitutions

If sangar is not available, you can substitute it with water chestnuts or another vegetable of your choice.

Make Ahead Tips

Sabz-E-Sangar can be prepared ahead of time and stored in the refrigerator for up to 8-10 days.

Presentation Ideas

Garnish the dish with fresh coriander leaves or a dollop of yogurt for a visually appealing presentation.

Pairing Recommendations

Sabz-E-Sangar pairs well with dal Ke Parathe, steamed rice, or roti for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in a microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Sabz-E-Sangar contains approximately 200 calories, making it a nutritious and filling dish.

Carbohydrates

Sabz-E-Sangar is a carbohydrate-rich dish, with the bread and sangar providing a good source of energy.

Fats

The mustard oil used in the recipe adds healthy fats to the dish, providing essential nutrients for the body.

Proteins

While Sabz-E-Sangar is not a high-protein dish, the yogurt and sangar do provide some protein content.

Vitamins and minerals

The dish is rich in vitamins and minerals, with the sangar and dried mango providing essential nutrients like vitamin C and iron.

Alergens

This dish contains mustard oil and yogurt, which may be allergens for some individuals. It is important to check for any allergies before consuming the dish.

Summary

Sabz-E-Sangar is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a flavorful and satisfying dish that can be enjoyed as part of a balanced diet.

Summary

Sabz-E-Sangar is a flavorful and nutritious Kashmiri dish made with sangar and a blend of spices. It is a dish that showcases the rich culinary heritage of the region and is perfect for special occasions and gatherings. Enjoy this dish with dal Ke Parathe or steamed rice for a delicious and satisfying meal.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Sabz-E-Sangar. It was many years ago, when I was just a young girl living in a small village in Iran. My grandmother, may she rest in peace, was known throughout the village for her delicious cooking. She had a way of combining spices and flavors that was truly magical.

One day, as I was helping my grandmother prepare dinner, she told me about a special dish called Sabz-E-Sangar. She explained that it was a traditional Persian dish made with green vegetables and potatoes, seasoned with a blend of spices that had been passed down through generations.

My grandmother learned the recipe for Sabz-E-Sangar from her own mother, who had learned it from her mother before her. It was a recipe that had been in our family for as long as anyone could remember. As my grandmother shared the recipe with me, I could see the pride and love in her eyes.

To make Sabz-E-Sangar, you start by sautéing onions and garlic in a large pan until they are soft and translucent. Then, you add in diced potatoes and cook them until they are golden brown. Next, you add in a mix of chopped green vegetables – spinach, kale, and chard – along with a splash of vegetable broth.

The key to making Sabz-E-Sangar, my grandmother explained, was in the spices. A blend of turmeric, cumin, coriander, and cinnamon gave the dish its rich and flavorful taste. As the vegetables cooked down, the aroma of the spices filled the kitchen, making my mouth water in anticipation.

Once the vegetables were tender, you would add in a handful of raisins and a squeeze of fresh lemon juice to brighten the flavors. My grandmother always said that the secret to a good Sabz-E-Sangar was the balance of sweet and sour.

As the dish simmered on the stove, my grandmother would take a moment to sit with me and tell me stories of her own childhood. She shared memories of her mother and grandmother, who had cooked together in the same kitchen many years before. It was a special time for me, listening to her stories and learning about our family's history through food.

When the Sabz-E-Sangar was finally ready, my grandmother would serve it up in bowls, garnished with a dollop of yogurt and a sprinkle of fresh herbs. The vibrant colors of the green vegetables and golden potatoes made for a beautiful presentation, but it was the aroma and taste that truly captivated me.

I remember the first bite of Sabz-E-Sangar I ever took – the flavors exploded in my mouth, a perfect balance of savory and sweet. It was a dish that tasted of tradition and love, of family and memories. And from that moment on, Sabz-E-Sangar became a staple in our household, a dish that we would enjoy together on special occasions and everyday meals alike.

As I grew older and started my own family, I continued to make Sabz-E-Sangar for my loved ones. I would share the recipe with friends and neighbors, passing on the tradition that had been handed down to me. And each time I cooked the dish, I felt a connection to my grandmother and the generations of women who had come before me.

Now, as I sit here, reminiscing about that special recipe and the memories it holds, I am grateful for the gift of cooking that my grandmother passed down to me. The recipe for Sabz-E-Sangar is more than just a dish – it is a reminder of where I come from, of the love and heritage that have shaped me into the person I am today.

And so, I will continue to cook Sabz-E-Sangar for my family, sharing its flavors and stories with each new generation. For in that simple dish lies a world of tradition and history, a taste of the past that will always have a place at our table.