Spinach Saag
Embark on a flavorful journey with this vibrant Spinach Saag recipe, a classic North Indian dish bursting with earthy goodness and rich spices. Fresh spinach leaves are blanched and blended into a creamy puree, then simmered with a medley of aromatics like onions, garlic, ginger, and green chilies. The addition of ground cumin, coriander, turmeric, and garam masala infuses the dish with bold, authentic flavors, while a dollop of plain yogurt adds a subtle tang and velvety texture. Perfectly balanced and naturally nutritious, this wholesome spinach curry pairs beautifully with steamed rice, warm naan, or soft roti. Ready in just 40 minutes, it’s a quick and comforting vegetarian meal the whole family will love!
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Recipe Information
Ingredients
- 500 grams Fresh spinach leaves
- 1 large Onion
- 3 pieces Garlic cloves
- 1 inch Ginger
- 2 pieces Green chilies
- 1 large Tomato
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 3 tablespoons Plain yogurt
- 2 tablespoons Oil (vegetable or mustard)
- to taste Salt
- 100 ml Water
Instructions
Wash the spinach thoroughly to remove any dirt and set it aside to drain.
Roughly chop the spinach leaves and blanch them in boiling water for 2-3 minutes. Drain and cool, then blend into a coarse puree. Set aside.
Finely chop the onion, garlic, ginger, green chilies, and tomato.
Heat the oil in a large pan over medium heat.
Add the chopped onions and sauté until they turn golden brown, about 5-6 minutes.
Add the garlic, ginger, and green chilies, and sauté for another 2 minutes until fragrant.
Stir in the chopped tomato and cook until it softens, about 3-4 minutes.
Add the ground cumin, coriander, turmeric powder, red chili powder, and salt. Sauté the spices with the tomato mixture for 2-3 minutes.
Add the spinach puree to the pan and mix well.
Pour in 100 ml of water to adjust the consistency, and simmer the mixture for 5 minutes.
Stir in the plain yogurt and cook for an additional 2-3 minutes, ensuring the yogurt is well incorporated.
Sprinkle garam masala over the saag and stir gently.
Remove from heat and serve warm with steamed rice, naan, or roti.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 4553 mg | 198% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 31.2 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 726 mg | 56% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3862 mg | 82% | |
*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.
