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Saag, a beloved dish in Indian cuisine, is a leafy green curry that represents the heart of home-cooked meals in many regions of India.
Rich in flavour and packed with nutrients, this versatile dish can be made from a variety of leafy greens like spinach, mustard greens, or fenugreek, simmered with spices to create a velvety curry.
It’s often enjoyed with roti, naan, or rice, offering a wholesome and satisfying meal that showcases the richness of traditional Indian cooking.
What Is Saag?
Saag is a broad term used to describe a curry made from leafy greens, with the most common varieties being spinach (palak), mustard greens (sarson), or a combination of several greens.
The greens are cooked down until tender, blended into a smooth or slightly coarse consistency, and then infused with a mix of aromatic spices.
Depending on the region or personal preferences, Saag can be made on its own as a vegan dish or with the addition of ingredients like paneer (Indian cheese), chicken, or lamb.
This dish is known for its earthy, comforting flavours and its smooth, slightly creamy texture. The natural bitterness of the greens is balanced by the spices and often a touch of cream or ghee, making Saag both nourishing and delicious.
Whether served as part of an elaborate Indian meal or as a simple weeknight dish, Saag is a reminder of the beauty found in humble ingredients.
Ingredients and Taste
The primary ingredient in Saag is, of course, the leafy greens. Spinach is a popular choice for its mild flavor and soft texture, but mustard greens add a bold, slightly peppery kick that gives the dish an extra dimension. The greens are typically blanched or sautéed, then blended to form the base of the curry.
The flavour of Saag comes alive with the addition of spices. Cumin, coriander, turmeric, and garam masala are often used, creating a warm, aromatic profile.
Garlic and ginger are essential in building depth, while onions help create a natural sweetness that balances the bitterness of the greens.
Ghee or oil is used to sauté these spices, releasing their full flavour before they’re stirred into the greens. For those looking for extra richness, a spoonful of cream or yogurt can be added at the end, giving the dish a silky texture.
The taste of Saag is earthy and deeply savoury, with the spices enhancing the natural flavour of the greens without overwhelming them. It’s a dish that feels comforting and wholesome, with each bite offering a satisfying balance of spice and creaminess.
A Taste of History
Saag has been a part of Indian cuisine for centuries, with its roots in rural households where leafy greens were a staple ingredient, particularly in northern India.
Mustard greens, or sarson, have long been a favourite in Punjab, where they’re traditionally cooked with spices and served with makki ki roti (cornbread).
In other regions, variations of Saag made with spinach, fenugreek, or amaranth leaves are equally popular, reflecting the diversity of greens grown across India.
The tradition of cooking leafy greens into a nourishing curry reflects the resourcefulness of Indian cooking, making the most of seasonal, local produce and transforming it into a dish that’s rich in both flavour and nutrition.
Saag is also deeply tied to agricultural life, often made during the winter months when mustard greens are in season, symbolizing a connection to the land and the bounty it provides.
Saag (Leafy Green Curry) Recipe
Serves: 4 people
Ingredients:
- 500g spinach or mixed leafy greens (can use mustard greens, fenugreek, or collard greens)
- 1 medium onion, finely chopped
- 2 tomatoes, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped (adjust to taste)
- 1/2 tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder (optional, adjust to taste)
- 3 tbsp ghee or vegetable oil
- 1/2 cup yogurt (optional, for creaminess)
- Salt to taste
- 1/4 cup fresh cream (optional for garnish)
Directions
To begin, rinse the spinach or mixed leafy greens thoroughly under cold water to remove any dirt. In a large pot, bring water to a boil and blanch the greens for 2-3 minutes. Drain and immediately transfer the greens to a bowl of ice water to retain their vibrant colour. Once cooled, drain and finely chop or blend the greens into a coarse paste.
Heat 2 tablespoons of ghee or oil in a large pan over medium heat. Add cumin seeds and allow them to sizzle for a few seconds until fragrant. This will release their natural oils, adding depth to the curry.
Add the chopped onions to the pan and sauté until golden brown, about 5-7 minutes. Stir frequently to avoid burning, and lower the heat slightly if necessary. This forms the flavourful base for the saag.
Once the onions are golden, add the minced garlic, grated ginger, and green chilies. Sauté for another 2-3 minutes until fragrant. These aromatics will enhance the depth of the dish.
Next, add the chopped tomatoes to the pan. Stir well and cook until the tomatoes soften and break down, about 5 minutes. Use the back of a spoon to mash the tomatoes slightly, creating a rich sauce.
Now, add the ground cumin, ground coriander, turmeric, red chili powder (if using), and salt to taste. Stir to coat the mixture evenly in the spices, allowing them to bloom in the hot oil for 2 minutes. This step will bring out the full flavour of the spices.
Add the blended or chopped greens into the pan and stir to combine with the spiced onion-tomato mixture. Lower the heat to a simmer and cook for 10-15 minutes, stirring occasionally. If the mixture looks too dry, add a small amount of water to reach your desired consistency. If using yogurt, whisk it in at this stage for a creamy texture.
Finish by stirring in the garam masala and cooking for an additional 2-3 minutes. Taste and adjust seasoning as needed. Serve the saag hot, optionally garnishing with a drizzle of fresh cream for a luxurious finish. Enjoy with warm naan, roti, or rice for a complete meal.
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