Saag Indian Spinach
Indulge in the rich, earthy flavors of Saag Indian Spinach, a classic dish that showcases the wholesome goodness of leafy greens blended with aromatic spices. This easy-to-make recipe combines fresh spinach, optional additions like mustard and fenugreek leaves, and a medley of Indian spices such as cumin, garam masala, and turmeric for a delightful flavor profile. Enhanced with garlic, ginger, and a hint of green chili heat, this creamy saag can be customized with golden-fried paneer cubes for added texture and protein. Perfectly paired with naan, roti, or steamed rice, this vibrant and nutritious dish promises a comforting, authentic Indian dining experience that you'll love to cook and share.
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Recipe Information
Ingredients
- 500 grams Fresh spinach leaves
- 100 grams Mustard greens (optional)
- 50 grams Fenugreek leaves (optional)
- 1 large (finely chopped) Onion
- 1 large (finely chopped) Tomato
- 1 tablespoon (grated) Ginger
- 3 minced Garlic cloves
- 2 finely chopped Green chilies
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon (or to taste) Salt
- 2 tablespoons Ghee or cooking oil
- 150 grams Paneer cubes (optional)
- 0.25 cups Water
Instructions
Wash the spinach, mustard greens, and fenugreek leaves thoroughly. Drain and roughly chop them.
Heat a large pan over medium heat and add 1 tablespoon of ghee or oil. Add the chopped greens and stir-fry for 2-3 minutes until they wilt. Set aside to cool, then blend the greens into a coarse puree using a blender or food processor.
In the same pan, heat the remaining ghee or oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped onion to the pan and sauté for 2-3 minutes until golden brown. Stir in the grated ginger, minced garlic, and green chilies, cooking for another minute.
Add the chopped tomato and cook for 3-4 minutes until it softens and blends with the other ingredients.
Reduce the heat to low and stir in the turmeric powder, red chili powder, and garam masala. Cook for 1 minute to toast the spices slightly.
Pour in the spinach puree and mix well. Add water to adjust the consistency if needed. Simmer for 5-7 minutes on low heat, stirring occasionally.
If using paneer, lightly fry the cubes in a separate pan until golden brown, then add them to the saag. Stir and cook for another 2-3 minutes.
Taste and adjust the seasoning with salt as needed. Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 5.4 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1152 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
