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Saag

A classic Indian dish that transforms humble leafy greens into something deeply satisfying and incredibly nutritious. The creamy texture comes from blending cooked greens with aromatic spices like cumin, ginger, and garam masala.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dishes, Side Dish
Cuisine: Indian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Greens
  • 1 pound fresh spinach washed and trimmed
  • 4 ounces mustard greens roughly chopped
  • 4 ounces fenugreek leaves methi, or additional spinach
  • 4 cups water for blanching
  • 1 teaspoon salt for blanching water
For the Tempering
  • 3 tablespoons ghee or vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • 1 inch piece fresh ginger grated
  • 2 green chilies slit lengthwise
For the Spices
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon red chili powder
  • Salt to taste
  • 2 tablespoons heavy cream optional

Equipment

  • Large pot for blanching greens
  • Colander or strainer
  • Blender or immersion blender
  • Large skillet or kadhai
  • Wooden spoon
  • Sharp knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Wash all your greens thoroughly under cold running water to remove any dirt or grit. Chop them roughly since they will be blended later.
  2. Bring a large pot of salted water to a rolling boil and add all the greens. Cook for 3 to 4 minutes until wilted and bright green, then immediately transfer to ice water to stop the cooking.
  3. Drain the blanched greens well and squeeze out excess water with your hands. Blend them to a coarse puree, leaving some texture rather than making it completely smooth.
  4. Heat ghee in a large skillet over medium heat until shimmering. Add cumin seeds and let them sizzle for about 30 seconds until fragrant and slightly darker.
  5. Add the diced onion and cook for 5 to 6 minutes until soft and golden brown at the edges. Stir in the garlic, ginger, and green chilies, cooking for another minute until fragrant.
  6. Reduce heat to medium low and add turmeric, coriander, and red chili powder. Stir constantly for 30 seconds to toast the spices without burning them.
  7. Pour the blended greens into the skillet and stir to combine with the spiced onion mixture. Add salt to taste and simmer for 8 to 10 minutes, stirring occasionally.
  8. Stir in the garam masala and heavy cream during the last minute of cooking. Taste and adjust salt, then remove from heat and let rest for 5 minutes before serving.

Notes

Add a small pat of butter on top just before serving for that glossy, restaurant style finish. Saag keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. For vegan version, use vegetable oil instead of ghee and coconut cream instead of heavy cream.