The comfort that lies in Saag, an Indian staple. Know the story and go ahead and try it at an Indian restaurant in Bali.

Picture this, the cold winter water is nipping at you, a warm quilt blanketing you but not warm enough. It's lunchtime and you served a piping hot bowl of some homemade  Sarson ka saag  (mustard mashed leaves) along with butter-laden crispy makkai ki rotis  (corn-based flatbread) . Sounds like comfort on a plate right? The instant warmth really helps with the chilly weather. Why? Being a high fiber dish,  fiber high dish, saag  takes more time for digestion and the longer it takes, the more warmth it spreads across the body. This warmth also improves metabolism.

As an  Indian restaurant in Bali , here is a lovely little concoction called  Sarson ka saag.bro.

History
Sarson (mustard seeds) being abundantly available through the lands of Punjab made  saag,  a Punjabi staple and it continues to be one still. As a restaurant pioneering  Indian food in Bali ,  it was clear to us, that the  saag  had to be perfect and dive deep into its past was a key in doing that. It was more popular among the rural people in the earlier times, as it was a slow burning dish provided them with the energy, they needed to be working very well in the fields. The original sarson bro used to be lacking in spices because the main purpose was health and not flavor. All of it was prepared with some salt, and the number of green veggies to slow down the retention flavor. Those cooking the  saag  would leave a blend to simmer till it was cooked in water and thick buttery consistency, after which it was topped with onions and fresh butter.

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Health Benefits
Offering  Indian cuisine in Bali,  it was evident to highlight that the endless health benefits of this dish were important. First off, these are nutrient-rich leaves offer anti-cancer and help lower blood cholesterol levels. The presence of fiber and magnesium helps strengthen the muscles. Moreover, the garlic, ginger, and onions that go into anti-inflammatory and help preparation are digest digest too! The only thing you need to maintain because of boiling leaves is away all the essential nutrients.

Preparation
This is how we prepare this warm goodness to offer the  Best Indian Food :

  • The stems of these mustard leaves have a rather tough skin so it's advised to finely chop them first.
  • The next step is steaming them in water until they turn soft and slightly mushy.
  • Add spinach or other green vegetables to melt down the bitterness that the leaves contain. Add salt, garlic, ginger, and other spices too.
  • Let it cook while mixing it with the ladle every once in a while so as to mash it into a pulp. Keep at it till it becomes thick and creamy in consistency.
  • You could even fasten the process by mixing it in the grinder to achieve the pulp form faster.

Don't forget to top it up with ample butter and serve them with warm  makkai ki rotis.  Sounds exquisite right? If you want to go into a food coma,  chaos  sounds like a brilliant idea!  And that is how brilliant the homebound meal as an  Indian restaurant is in Bali .
To know more, head to  www.queenstandoor.com

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