Saag Recipe

Blanch and puree spinach

Bring 3 cups of water to a boil in a large pot. Add the cleaned spinach in batches and blanch for 1–2 minutes until wilted. Drain and immediately transfer to an ice bath to stop cooking and preserve color. Once cool, drain thoroughly and squeeze out excess water. Transfer spinach to a blender with up to 1 cup of fresh water and blend to a coarse or smooth purée per preference. Set aside. Reserve 1/4 cup blanching water if needed to thin later.

Season the puréed spinach with 1 tsp salt and stir; taste later and adjust.

Temper spices and sauté aromatics

Heat 3 tbs oil or ghee in a wide skillet or heavy-bottomed pan over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds (if using). When the seeds begin to sizzle and pop (about 30 seconds), add the finely chopped onion. Sauté the onion, stirring occasionally, until it becomes soft and translucent, about 6–8 minutes.

Add the grated ginger, minced garlic and chopped green chilies. Cook, stirring, until the raw smell disappears, about 1–2 minutes.

Bloom the ground spices

Reduce heat to medium-low. Add 1/2 tsp turmeric, 1 tsp ground coriander, 1 tsp garam masala and 1/2 tsp red chili powder (if using) to the onion-ginger-garlic mixture. Stir constantly for 30–45 seconds until the spices become fragrant and well incorporated. Be careful not to burn them.

Cook spinach with aromatics

Pour the puréed spinach into the pan with the sautéed aromatics and spices. Stir well to combine. If the mixture seems too thick, add up to 1/4 cup reserved blanching water (or regular water) to reach desired consistency. Bring to a gentle simmer and cook uncovered for 6–8 minutes, stirring occasionally, to allow flavors to meld.

Taste and adjust seasoning, adding additional salt if needed. If a brighter tang is desired, add the lemon juice now and stir.

Finish and serve

If using, stir in 2 tbs fresh cream or 2 tbs plain yogurt off the heat to add richness and mellow the flavors. Garnish with 1/4 cup chopped fresh cilantro. Serve hot alongside roti, naan, or steamed rice.