Sabz-E-Saangar Recipe

Name: Sabz-E-Saangar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g sangar; 1 tejpatta; 4 tablespoons mustard oil; 5 -6 red chilies (dry and sabut); 1 teaspoon mustard (ground); ½ cup curds; 1 pinch hing; 5 -7 amchur (dry and sabut); ½ teaspoon jeera powder; water (for soaking); 1 cup water; ½ teaspoon red chili pepper; ½ teaspoon turmeric powder; 1 teaspoon garam masala; 1 teaspoon amchur; ½ teaspoon dhaniya powder; ½ teaspoon sugar

Servings: persons

100 g sangar
1 tejpatta
4 tablespoons mustard oil
5 -6 red chilies (dry and sabut)
1 teaspoon mustard (ground)
½ cup curds
1 pinch hing
5 -7 amchur (dry and sabut)
½ teaspoon jeera powder
water (for soaking)
1 cup water
½ teaspoon red chili pepper
½ teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon amchur
½ teaspoon dhaniya powder
½ teaspoon sugar

1
Soak the sangar in haldi water for whole night.
2
Put it in a pressure cooker and wait for 1 whistle.
3
Turn off the gas.
4
Strain the sangar through a strainer.
5
Keep the strained water aside.
6
Heat mustard oil in a kadahi.
7
Now give tadka by adding mustard (grounded), hing, jeera and sabut red chilly.
8
When the tadka is ready add the masala paste.
9
Add curd, sangar and soaked amchur.
10
(soak it for a 1/2 hour).
11
Add to the kadahi.
12
If required add the strained water.
13
Cook it for 10-15 minutes.
14
You can enjoy this vegetable for 8-10 days if kept in a refrigerator.
15
Serve hot with Dal Ke Parathe.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 100 g sangar, 1 tejpatta, 4 tablespoons mustard oil, 5 -6 red chilies (dry and sabut), and more.

Yes, Sabz-E-Saangar falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sabz-E-Saangar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions