Recipe: Saag variations

Rating: 4.2 stars based on 934 reviews

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.


This template modified by (c) Adrian Teakdesk.