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Saag Recipe

A creamy, aromatic Indian spinach curry that transforms simple leafy greens into something deeply satisfying and utterly craveable.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Dish
Cuisine: Indian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 tablespoons ghee or neutral oil
  • 1 large onion finely diced
  • 2 tablespoons minced fresh ginger
  • 4 cloves garlic minced
  • 2 green chiles finely minced (seeds removed for less heat)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper
  • 1 pound fresh spinach roughly chopped
  • 1/2 cup heavy cream or Greek yogurt
  • 1/2 teaspoon garam masala
  • Salt and black pepper to taste
  • Juice of half a lemon

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp knife for chopping
  • Cutting board
  • Wooden spoon for stirring
  • Measuring spoons
  • Measuring cups
  • Colander for draining spinach
  • Immersion blender or regular blender

Method
 

  1. Heat the ghee in a large pot over medium heat until it shimmers.
  2. Add the cumin seeds and let them crackle for 30 seconds.
  3. Add the diced onion to the pot and cook for 4 to 5 minutes until softened and translucent.
  4. Stir in the minced ginger, garlic, and green chiles, cooking for another minute until fragrant.
  5. Add the coriander powder, turmeric, and cayenne pepper, stirring constantly for about 30 seconds.
  6. Add the chopped spinach to the pot, stirring constantly as it reduces and wilts, which takes about 5 to 8 minutes.
  7. Once the spinach is fully wilted, use an immersion blender to puree it into a smooth sauce.
  8. Lower the heat to medium-low and stir in the cream slowly.
  9. Add the garam masala, salt, black pepper, and lemon juice, stirring well and tasting as you go.

Notes

Saag pairs beautifully with rice, naan, or roti for a complete meal.