Curried Spinach Saag Food

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SAAG (INDIAN SPINACH)

2013-08-06



Saag (Indian Spinach) image

An Indian spinach dish similar to that served in Indian restaurants. This is great as a main course or served as part of a larger meal. Serve with basmati rice and a little raita if you like. The dish is also great with the addition of paneer cubes or boiled potatoes - though I love it plain.

Provided by GreenGal

Categories     Spinach

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients:

  • 1 large onion, chopped
  • 1/2 teaspoon ground ginger
  • 2 -3 teaspoons garam masala (I use McCormick)
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 1 (15 ounce) can tomatoes, diced including juice or 1 cup tomatoes, chopped
  • 3 tablespoons plain yogurt
  • 1 1/4 teaspoons curry powder (I use McCormick Red Curry Powder)
  • 1 1/4-1 1/2 teaspoons ground coriander
  • 1/8 teaspoon cumin
  • 3/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 (16 ounce) bag frozen leaf spinach
  • salt
  • water

Steps:

  • In a large saucepan, saute onion in oil on medium high along with ginger and garam masala until onions are translucent and begin to pick up some color.
  • Add minced garlic to pan, and cook briefly to soften. Do not allow the garlic to burn - lower heat if necessary.
  • Add tomatoes and cook for 2-3 minutes. Incidentally, you can add a little more or less tomato depending on what you have available, slight differences in quantity will not be noticeable.
  • Stir in yogurt. Do not worry if the yogurt separates.
  • Add curry powder, coriander, cumin, sugar, and salt.
  • Add bag of frozen spinach and mix well to combine. There is no need to defrost first if you use a the bagged spinach. If you are using the frozen block, I would advise defrosting first. You can also use the equivalent of fresh spinach.
  • Add about a cup of water to the pot and cover. Simmer on medium for approximately 30 minutes. Spinach is done when the color has changed from the initial bright green to a much less vibrant green (almost brownish). If you crank up the heat, it is possible to cook this a little faster, but you have to pay attention to the moisture level. You may have to add more water throughout the cooking process if it cooks off.
  • Once the spinach is fully cooked, remove the lid and cook off any remaining liquid. The spinach should be moist, but there should not be much liquid free in the bottom of the pan.
  • Remove pan from heat.
  • Using an immersion blender, blender, or food processor, puree the spinach. Leave it as chunky as you like. You can also choose to puree only half of the mixture if you like bigger pieces of spinach.
  • Add further salt to taste.
  • I have found that I have to fine tune the spices every time I make this dish depending on how I feel that day. For me, adding further small amounts of coriander is the key.
  • If you like, potatoes, paneer cubes or chick peas may be added at this point.
  • ***NOTE*** It is very helpful to prepare all ingredients in advance of cooking so that they can be added quickly during the cooking process. I recommend combining the components of each step beforehand (i.e. pre-measuring the spices together) so that you can just dump everything in quickly as you go.

INDIAN SAAG

2022-08-08



Indian Saag image

Indian saag is a curry of cooked mustard or similar 'bitter' greens (kale, collards, turnip greens), and spinach or similar mild greens (chard, bok choy, beet greens). Any combination of greens works! Use more spices and peppers for hot saag, or less for mild.

Provided by VALONE

Categories     Side Dish     Vegetables     Greens

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients:

  • ½ cup butter
  • 2 teaspoons cumin seed
  • 1 green chile pepper, seeded and diced
  • 2 cloves garlic, chopped
  • 2 tablespoons ground turmeric
  • 1 pound chopped fresh mustard greens
  • 1 pound chopped fresh spinach
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt

Steps:

  • In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
  • Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.

Nutrition Facts : Calories 181.7 calories, Carbohydrate 7.6 g, Cholesterol 40.7 mg, Fat 16.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 9.9 g, Sodium 565 mg, Sugar 0.9 g

SAAG ALOO

2022-08-08



Saag aloo image

Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices

Provided by Sara Buenfeld

Categories     Dinner, Side dish

Time 25m

Yield Serves 4 as a side dish

Number Of Ingredients 8

Ingredients:

  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, sliced
  • 1 tbsp chopped ginger
  • 500g potato, cut into 2cm (¾in) chunks
  • 1 large red chilli, halved, deseeded and finely sliced
  • ½ tsp each black mustard seeds, cumin seeds, turmeric
  • 250g spinach leaves

Steps:

  • Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.
  • Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.
  • Add a splash of water, cover, and cook for 8-10 mins.
  • Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.

Nutrition Facts : Calories 201 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium

Top Asked Questions

  1. Can you make spinach Curry in India?
    So even though this Spinach Curry might not be found in India, you still get all the aromatic Indian flavors you’d expect from a restaurant-style curry and I guarantee you will not miss the meat at all. Heat the oil & butter on medium-high heat. Add the chopped onion and fry until it starts to soften. Add the garlic and cook another minute.
  2. How do you make spinach curry with garam masala?
    Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes. Add the spinach and stir well, incorporating the spiced onion mixture into the spinach.
  3. What is saag curry made of?
    Indian saag is a curry of cooked mustard or similar 'bitter' greens (kale, collards, turnip greens), and spinach or similar mild greens (chard, bok choy, beet greens). Any combination of greens works! Use more spices and peppers for hot saag, or less for mild.
  4. Can you freeze saag gosht (Lamb and spinach Curry)?
    Saag gosht (lamb and spinach curry) with chapatis. Slow-cooked lamb spiced with cumin, coriander, fenugreek and garam masala makes a fragrant curry. The chapatis are simple to make and freeze well. Read more about sharing.

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