Step 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.

Step 2

Now chop the greens. I also use the tender stalks.

Step 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).

Step 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.

Step 5

Add spice powders and salt to this onion mixture.

Step 6

Stir everything together. If your pan seems too hot, add a tablespoon of water to prevent burning.

Step 7

I added finely chopped stalks first and cooked them for around 2 to 3 minutes.

Step 8

Now goes the finely chopped spinach or other leafy greens if you use them.

Step 9

Cook this green leafy mixture on high flame for 5 to 6 minutes.

Step 10

By this time, spinach greens will be wilted and cooked entirely, and you will not see any water in them.

Step 11

Your homemade Indian-style spinach saag is now complete, and you can serve it as is with its delightful texture.

Step 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.

Step 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.