Easy Indian Saag Recipe (Indian Spiced Spinach Curry)

Ingredients

Cleaning and chopping

• 12 oz spinach
• 2 green chili (or jalapeno)

Saute the aromatics

• 1/2 cups onion (chopped)
• 1 tbsp oil
• 1 tsp garlic (grated)
• 1 tsp ginger (grated)

Simmer the curry

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp garam masala powder
• 1/4 tsp turmeric powder
• 1/2 tsp salt

Instructions

1. Clean the leafy greens a couple of times. Drain the water completely from the cleaned leaves. You can dry them on a kitchen towel or a paper towel to remove the excess water.
2. Now chop the greens. I also use the tender stalks.
3. Start by heating a skillet or a large frying pan over medium heat. Add oil, finely minced onions, ginger, garlic, and thinly sliced green chili (use jalapeno for a milder spice).
4. Over medium heat, sauté the onion mixture until it turns golden brown. I usually saute the onions on a medium flame for about 5 minutes.
5. Add spice powders and salt to this onion mixture.
6. Stir everything together. If your pan seems too hot, add a tablespoon of water to prevent burning.
7. I added finely chopped stalks first and cooked them for around 2 to 3 minutes.
8. Now goes the finely chopped spinach or other leafy greens if you use them.
9. Cook this green leafy mixture on high flame for 5 to 6 minutes.
10. By this time, spinach greens will be wilted and cooked entirely, and you will not see any water in them.
11. Your homemade Indian-style spinach saag is now complete, and you can serve it as is with its delightful texture.
12. Blend the spinach mixture if you like the restaurant-style saag with a smoother consistency. I usually use a handheld immersion blender, but a standalone blender or a food processor also works.
13. Once blended, you'll have a creamy Indian saag, ready to be enjoyed on its own. Alternatively, this delicious dish can be a flavorful base for different dishes.