Photo: Iain Bagwell; Styling: Dan Becker
Prep Time
30 Mins
Yield
Serves 4

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

How to Make It

Step 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).

Step 2

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

Ratings & Reviews

Trezzer's Review

QiBender
October 12, 2014
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.

kkinla101's Review

Trezzer
April 26, 2011
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.

QiBender's Review

portland
July 17, 2010
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.

portland's Review

kkinla101
May 29, 2010
i used frozen spinach instead of the fresh. flavor is mild but savory and it was delicious with the naans that i bought at a local restaurant. it became a complete meal for me.