Description
'Saag' means greens, 'Bhuteko' means stir-fry. Greens like Rayo (mustard) or spinach (Palungo) flash-fried on high in a little oil and spices without releasing moisture; an absolutely essential green side for Nepali set meals (Dal Bhat). Positioned like JP 'Ohitashi', but punches with spices and garlic.
Restaurants serving Saag Bhuteko (Stir-fried Greens)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Greens (Mustard
- Spinach
- Komatsuna etc.)
- Garlic
- Cumin seeds(or Fenugreek)
- Dried red chili
- Oil
- Salt
Instructions
- [Authentic Recipe]
- [Greens Prep]: Wash greens well, drain thoroughly (crucial), chop into bite-sized lengths.
- [Tempering]: Heat mustard oil (or veg oil) in a pan, add cumin seeds (or fenugreek) and whole dried red chilies, burning the chilies 'pitch-black' to transfer roasted aroma to the oil.
- [Stir-fry]: Add sliced garlic for aroma, instantly toss in greens. Flash-fry on high to evaporate moisture, season with salt (the pro trick is finishing quickly to avoid wateriness).
Learn more Spice, substitutes, tips
Key spices
Burnt red chili smoke aroma、Cumin seeds、Garlic
Substitutes at Japanese supermarkets
(Can be perfectly made with JP Komatsuna or Spinach)
Pairing
Dal Bhat / White Rice / Ghee
Trivia
The cooking trick of Nepali mothers is 'burning dried chilies pitch-black to transfer a smoked aroma to the oil'. No bouillon powders are used like in JP vegetable stir-fries, but just this 'burnt oil' flavor magically turns greens into an amazing side dish (rice thief).
Eating tips & etiquette
Mix into rice and Dal (lentil soup) bit by bit while eating. The crunch of greens and burnt garlic flavor sharply tighten the gentle bean soup flavor.
Allergen
None