indian spinach saag

This Easy Indian Saag Recipe transforms fresh spinach and aromatic spices into a vibrant, creamy curry. Serve this Saag curry with roti or a side of Indian basmati rice and enjoy resturanat style dinner at home!

Easy Indian Saag Recipe (Indian Spiced Spinach Curry)

spinach

onion (chopped)

green chili (or jalapeno)

tsp cumin

tsp coriander

tsp garam masala powder

turmeric powder

tbsp oil

garlic

tsp ginger (grated)

tsp salt

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.

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

Cleaning and chopping

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).

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.

Add spice powders and salt to this onion mixture.

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

Saute the aromatics

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

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

Add the greens

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

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

Simmer the curry

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

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.

Once blended, you&#39;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.

Adjust the consistency

Made this just now. Delicious. Simple recipe. Thanks Sravanthi.

Really lovely, easy to follow recipe - l will definitely double up next time to keep half as a base sauce in my freezer.

I love this recipe that’s made without using whole spices that I don’t have access to. I can easily make this favorite with what I have on hand. I’m excited to try it asap, thanks!

I made this today and it turned out delicious. Thank you so much for sharing this easy recipe…

Beautiful, especially with spinach straight from the garden. I served it with boiled potato cubes mixed in, feta cheese and cucumber on the side. I used 1 tsp green Thai curry paste as I had no green chilli and sprinkled red chilli on the plated meal.

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