Saag, a traditional north Indian dish of long-cooked spinach and spices, gets a makeover in this quick and lightened up version.
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
How to Make It
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.
Totally disagree about the texture or the watery comments. I liked the amount of spice; I think without it, the dish would be bland (but then again, my cayenne is pretty old, so it may be too spicy with fresh spice.) If you want a lower-calorie saag paneer, this is pretty good, especially if you are serving it with other Indian dishes, such as curry.
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.
We made this exactly according to the recipe and found the amount of cayenne called for to be WAY WAY too much. The recipe also came out watery. I love spinach saag, so if making again I would reduce the cayenne, add a little salt and frankly check out other authentic indian books for how to make this better.