Indian Spinach (Saag)

Photo: Iain Bagwell; Styling: Dan Becker

Saag, a traditional north Indian dish of long-cooked spinach and spices, gets a makeover in this quick and lightened up version.

Yield: Serves 4
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 43%
  • Protein: 12g
  • Fat: 8.9g
  • Saturated fat: 1.9g
  • Carbohydrate: 18g
  • Fiber: 6.3g
  • Sodium: 682mg
  • Cholesterol: 3.8mg

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 6 garlic cloves, chopped
  • 2 teaspoons minced fresh ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon garam masala
  • 1/8 teaspoon ground cardamom
  • 2 pounds spinach leaves, chopped
  • 1 cup plain low-fat Greek yogurt
  • 1 teaspoon kosher salt

Preparation

  1. In a 6- to 8-qt. pot, cook onion in oil over medium heat until softened, about 10 minutes. Add garlic and cook 2 minutes. Add ginger and spices and cook until fragrant, about 1 minute. Working in batches, stir in spinach and cook until wilted, about 5 minutes. Remove from heat and stir in yogurt and salt. Serve with steamed basmati rice and warm naan (Indian flatbread).
  2. Note: Nutritional analysis is per 1 1/2-cup serving.
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