| INGREDIENTS | PREP | AMOUNT |
|---|---|---|
| Onion | chopped | 1 each |
| Garlic | minced | 6 cloves |
| Gingerroot | minced | 1 tablespoon |
| Coriander seed | ground | 2 teaspoons |
| Turmeric | 1/2 teaspoon | |
| Cayenne pepper (opt.) | 1/4 to 1/2 teaspoon | |
| Oil or ghee | 2 tablespoons | |
| Spinach | chopped | 1 pound |
| Water | 1 cup | |
| Salt | 2 teaspoons | |
| Yogurt | 1 cup | |
| Cream (opt.) | 1/4 cup |
METHOD
Basic Steps: Sauté → Simmer → Puree → Lighten with
yogurt
- 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 from heat, allow to cool a bit, then use a blender or food processor to 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.
VARIATIONS
- You may use frozen or fresh spinach. Try substituting mustard or other greens.
- A squeeze of lemon added at the end will brighten the flavor of this dish.
- Saag Paneer, or Palak Paneer (Spinach with fresh cheese): add 1/2 pound of paneer, cut into cubes, 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.
- Jhinga Saag (Spinach with shrimp): add 1/2 pound peeled and deveined shrimp after pureeing the spinach. Simmer just till shrimp is cooked through.
- Chana Saag (Spinach with chickpeas): add 1/2 pound cooked chickpeas after pureeing the spinach.
- Saag Murgh (Spinach with chicken): add 1/2 pound chicken breast, boned, skinned and cubed, after pureeing the spinach. Simmer just till chicken is cooked through.
- Saag Aloo (Spinach with potatoes): add 1/2 pound cooked, cubed potatoes after pureeing the spinach.
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