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Saag

Saag is a creamy Indian spinach curry made with fresh spinach, aromatic spices, yogurt, and cream. It’s quick, nutritious, and boasts restaurant-style flavor that pairs perfectly with rice or naan.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Indian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 2 tablespoons ghee or neutral oil
  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 green chili finely chopped (optional, for heat)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon fenugreek seeds
For the Spinach
  • 1 pound fresh spinach roughly chopped, or 10 ounces frozen spinach, thawed
  • 1/2 cup plain yogurt
  • 1/4 cup heavy cream
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt adjusted to taste
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon black pepper
  • 1/2 cup water or vegetable broth

Equipment

  • Large heavy bottomed pot or Dutch oven
  • Cutting board and sharp knife
  • Measuring spoons and cups
  • Wooden spoon or silicone spatula
  • Immersion blender or regular blender
  • Fine mesh strainer
  • Small bowl for tempering spices

Method
 

  1. Heat the ghee or oil in a large heavy-bottomed pot over medium heat until it shimmers, about 1 minute.
  2. Add cumin seeds, coriander seeds, and fenugreek seeds; stir constantly for 30 seconds until fragrant.
  3. Stir in the diced onion and cook for 4–5 minutes, stirring occasionally, until golden and soft.
  4. Add minced garlic, grated ginger, and chopped green chili; cook for 1 minute until the raw aroma fades.
  5. Sprinkle in ground turmeric and stir for 20 seconds to bloom the spice.
  6. Add the spinach and cook, stirring, until wilted—2–3 minutes for fresh spinach or about 1 minute for thawed frozen spinach.
  7. Pour in water or vegetable broth, bring to a gentle simmer, reduce heat to low, and cook uncovered for 8 minutes.
  8. Remove from heat and blend with an immersion blender until smooth and silky, 1–2 minutes.
  9. Return the pot to low heat, stir in yogurt and heavy cream, then add garam masala, black pepper, and additional salt to taste. Simmer gently for 2 minutes without boiling.
  10. Serve hot with rice or naan, garnished with a drizzle of cream if desired.

Notes

Do not boil the curry after adding yogurt and cream to prevent curdling. Saag tastes even better the next day, making it ideal for meal prep.