1 lbs fresh spinach
2 tablespoon olive oil
1 small onion, chopped
1″ ginger, minced
1 tsp cumin seeds
1 tsp fennel seeds
1/8 tsp red chili powder
2 tsp garam masala
3/4 cup vegetable broth
1 cup diced tomato (or use diced canned tomatoes, drained)
1/2 teaspoon salt (or to taste)
3/4 cup cream or yogurt (optional)
  1. In a large skillet, heat the oil over medium heat. Grind the cumin and fennel seeds to a fine powder using a coffee grinder or mortar and pestle. Add the onion, ginger, and ground fennel and cumin to the pan.  Saute until the onions are soft.
  2. Once the onions are soft, add garam masala, broth, tomato and salt. Bring to a boil for just a moment.  Then place the sauce in a blender, once blended add the sauce back to the pan.
  3.  Add as much spinach as you can fit in the pan.  Cover the pan with lid for a few minutes to wilt the spinach.  Remove the lid, stirring in the remaining spinach.  Again place the lid on to wilt spinach.  
  4. Once all of the spinach is cooked, if using dairy, add the dairy and extra salt to taste.

Traditionally you would blend the spinach and the sauce together and add paneer (Indian cheese, found at Indian grocery stores) to the dish.  You can serve Saag over rice or with nan (flat bread).

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