Recipe: Saag variations
- Details Category: Vegey or Lentil Based Curry and Dahls Published on Sunday, 28 October 2012 17:45 Written by ethel :
Saag (Indian spiced spinach)Yield: 4-6 servings
- 1 chopped Onion
- 6 cloves Garlic, minced
- 1 tablespoon Gingerroot, minced
- 2 teaspoons Coriander seed, ground
- 1/2 teaspoon Turmeric
- 1/4 to 1/2 teaspoon Cayenne pepper
- 2 tablespoons Oil or ghee
- 1lb Spinach, chopped
- 1 cup Water
- 2 teaspoons Salt
- 1 cup Yogurt
- 1/4 cup Cream
- Sauté onions in oil or ghee till translucent. Add garlic, ginger and spices and sauté for another 2-3 minutes.
- Add spinach, water and salt and simmer for 10-15 minutes over low heat.
- Remove to a blender and puree in batches.
- Return puree to the pan. Add a little water if necessary. Simmer another 5-10 minutes.
- Stir in yogurt and return to brief simmer. Do not boil. Stir in the optional cream. Season to taste and serve.
- You may use frozen or fresh spinach. Try substituting mustard or other greens.
- A squeeze of lemon at the end will brighten the flavor of this dish.
- Saag Paneer: add 1/2 lb paneer after pureeing the spinach. You may substitute tofu for the paneer if you would like. Tofu is not an Indian ingredient, but it has a similar texture and flavor
- Prawn Saag: add 1/2 lb peeled and deveined shrimp after pureeing the spinach. Simmer just till shrimp is cooked through.
- Chana Saag: add 1/2 lb cooked chickpeas after pureeing the spinach.
- Saag Murgh: add 1/2 lb chicken breast, boned, skinned and cubed, after pureeing the spinach. Simmer just till chicken is cooked through.
- Saag Aloo: add 1/2 lb cooked, cubed potatoes after pureeing the spinach.