Indian spinach (Saag) is a great vegetarian dish, if you are looking for some new ideas to make light, vegetarian meals this is the way to go. Indian food has a great varieties of vegetarian dishes, always loaded with flavours, sometimes really hot, other times mild. This spinach dish is a mild spiced one and terribly easy to do. If you are feeling lazy after a long day of work, this is a rapid and healthy recipe to make. Often you’ll see Saag dishes blended into a paste, but if you eat it with rice, I prefer to keep the leaves whole.
This week, I felt like cooking indian and eating lots of veggies and they know best how to cook vegetarian. I have to admit though… it’s not always easy to reproduce those authentic Indian recipes, some ingredients aren’t quite the same in my part of the world… or simply nonexistent. But to start with the basics of indian spices, I would recommend the Garam Masala powder which is a mix of cardamom, cumin, pepper, nutmeg, cinnamon, cloves,etc. Also the chili powder, cumin, cardamom and coriander seeds are in many indian dishes. A few garlic, ginger and hot pepper and you are set for some flavorful Indian dishes.
So let’s make some easy and tasty spinach!
Indian spinach (Saag)
Makes 2 portions
- 500g (or 1 pound/ a big bag) of spinach
- 1 pink onion finely chopped
- 2 garlic cloves
- 2 tbsp of finely chopped ginger
- 1/2 tsp of turmeric
- 1/2 tsp of chili powder
- 1/2 tsp of garam masala powder
- 1/2 coriander powder
- 1 green cardamom pod *optional
- 3 tbsp of plain yogurt
- coriander leaves
- In a wok or deep pan, add the oil and cardamom pot, and slowly cook the onion until soft
- Add the garlic and ginger and cook 2 more minutes
- Add the spices powders and the spinach, let them shrink
- Cook at medium high heat for about 5 minutes until some of the juice from the spinach dissapeared (not all)
- Add the salt to taste
- Once off the fire, add the yogurt and a few coriander leaves and stir a last time
Serve with coriander leaves and white rice or naan bread. Enjoy!