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Ingredients
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Greens
Base & aromatics
Spices & seasoning
Creaming & finish
Method
Greens
- 1
- 2
Drain and puree
Drain the blanched spinach well, pressing out as much water as possible with your hands or in a clean towel. Roughly chop, then transfer to a blender or food processor. Add about 2 tablespoons of water to help it move and pulse to a coarse-smooth puree (you want a creamy but slightly textured consistency). Set aside.
Base & aromatics
- 3
Heat fat and temper cumin
Heat 2 tbsp ghee (or oil) in a large skillet or shallow saucepan over medium heat. When hot, add 1 tsp cumin seeds and let them sizzle for 10–20 seconds until fragrant (do not burn).
- 4
- 5
Spices & seasoning
- 6
Bloom the ground spices
Lower the heat slightly and add 1 tsp ground coriander, 1/2 tsp turmeric, and 1/2 tsp Kashmiri chili or paprika. Stir continuously for about 30 seconds to bloom the spices into the onion mixture.
- 7
Add salt and kasuri methi later
Stir in 1.25 tsp salt now so it begins to draw moisture from the aromatics. Reserve the 1 tsp kasuri methi — it will be crumbled and added near the end to preserve its aroma.
Creaming & finish
- 8
Combine spinach puree and simmer
Pour the pureed spinach into the skillet with the aromatics and spices. Mix thoroughly and cook over medium-low heat for 3–5 minutes, stirring occasionally, until the raw green scent is gone and the mixture is evenly heated. If the saag is thicker than you like, add 1–2 tbsp water to loosen it, a little at a time.
- 9
Stir in yogurt and cream
Remove the pan from direct high heat. Whisk the 1/4 cup yogurt to smooth, then stir it into the spinach, followed by 1/3 cup heavy cream. Return to low heat and warm gently for 2–3 minutes — do not boil vigorously, which can cause the yogurt to split.
- 10
Finish with kasuri methi, garam masala and lemon
Crumble the 1 tsp kasuri methi between your palms and add it to the saag along with 1/2 tsp garam masala. Stir, taste, and adjust salt if needed. Add 1 tbsp lemon juice to brighten the flavors, stirring to combine.
- 11
