Saag Curry Recipe
Chopped spinach and cooked with cream or coconut milk, this green sauce is also comprised of garlic, onion, and spices. It makes for a hearty and filling meal.
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Ingredients
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Classic Curries
Method
Classic Curries
- 1
Sauté onions and garlic
In a large skillet, heat 2 tablespoons oil over medium heat. Add the onion and a pinch of salt; cook until translucent, about 5–6 minutes. Add the garlic and cook for 1–2 minutes until fragrant.
- 2
Add ginger
Stir in the grated ginger; cook for about 30 seconds until fragrant.
- 3
Bloom spices
Add cumin, coriander, and turmeric; toast for about 30 seconds until aromatic.
- 4
Add garam masala and chili
Sprinkle in garam masala and chili powder; stir to coat the aromatics.
- 5
Add spinach
Add the chopped spinach in batches, cooking until wilted and reduced by half.
- 6
Add liquid
Pour in water or vegetable stock; simmer 5–7 minutes to soften the spinach and develop the sauce.
- 7
Finish sauce
Stir in cream or coconut milk; simmer 3–5 minutes until sauce is lush and slightly thickened.
- 8
Season
Season with salt and black pepper to taste, adjusting thickness with more stock if needed.
- 9
Brighten
Stir in lemon juice and simmer 1 minute to brighten the flavor.
- 10
Optional heat
If using green chilies, add minced chilies now and simmer briefly to infuse heat.
- 11
Taste and adjust
Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
