Do you love Saag curry in Indian restaurants? Then, you can make it easily at home using this easy saag recipe. And use this Indian spiced spinach as a base curry for making many variations like Saag Paneer, Saag Chana, and Saag aloo.
Heat a saute pan, and once it is hot, add oil, finely chopped onions, finely chopped ginger, chopped garlic, and sliced green chili (use jalapeno for a less spicy version).
On a medium flame, cook the onion mixture till it turns translucent. I cooked for around 5 minutes.
Add turmeric powder, ground cumin, ground coriander, garam masala powder, and salt to this onion mixture.
Mix everything well and make sure that it isn't burnt. If the pan is too hot, you can add a tablespoon of water to avoid burning the spices.
I used spinach leaves along with their tender stalks. So I added finely chopped stalks first and cooked them for around 2 to 3 minutes.
Now goes the finely chopped spinach and cook it on high flame for about 5 to 6 minutes.
By this time, spinach will be wilted and cooked entirely, and you will not see any water in it. Indian-style spinach is ready, and you can serve this with this texture.
Restuarant-style Indian saag will be smoother in texture, so blend this cooked spinach mixture using a handheld blender or a standalone blender. If using a regular blender, let the spinach mixture cool down before blending it.
Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.