I love Indian food and was excited to see this recipe for saag. After I made it (with the Greek yogurt I had on hand), I have a few comments to make. Overall, not bad, but the texture was quite off. Next time I make this, I will puree the spinach mixture after wilting it but before adding the yogurt.
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
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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
- 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
- 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).
- Note: Nutritional analysis is per 1 1/2-cup serving.
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