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

Liz Prescott, Denver
This Story Originally Appeared On sunset.com

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Iain Bagwell; Styling: Dan Becker

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • Note: Nutritional analysis is per 1 1/2-cup serving.

Nutrition Facts

183 calories; calories from fat 43%; protein 12g; fat 8.9g; saturated fat 1.9g; carbohydrates 18g; fiber 6.3g; sodium 682mg; cholesterol 3.8mg.