Saag

Flavorful Saag Recipe with Greens and Spices from India

Region / culture: India | Preparation time: 30 minutes | Cooking time: 1 hour and 15 minutes | Servings: 4

Introduction

Saag is a traditional Indian dish made with leafy greens and a blend of aromatic spices. It is a popular vegetarian dish that is both nutritious and delicious. In this recipe, we will be using a combination of spinach and spring greens to create a flavorful and hearty saag.

History

Saag has been a staple in Indian cuisine for centuries. It is believed to have originated in the Punjab region of India, where leafy greens are abundant and widely used in cooking. Saag is often served with roti or naan bread and is a favorite comfort food for many.

Ingredients

2 medium-sized onions, finely chopped
3 tsp turmeric
3 tsp garam masala
2 tsp ground coriander
2 tsp salt
chili pepper
minced garlic
piece of ginger
2 heaping teaspoons cornmeal
300 g spinach
500 g spring greens

How to prepare

Wash all the leaves in your kitchen sink, then chop them into coarse ribbons on a chopping board.
Transfer the chopped leaves into a large pan filled with one-third boiling water on the stove.
Boil the leaves for approximately 45 minutes on a medium simmer.
After 45 minutes, use a blender to pulse the mixture in short bursts until the coarse ribbons are finely shredded.
After another 20 minutes of simmering, stir the mixture well.
In a glass, combine two heaped dessert spoons of maize flour (polenta/cornmeal) with water, ensuring there are no lumps. Add this mixture to the simmering saag.
Simmer for a few minutes, then add a generous knob of butter to the pot and stir until melted.
At this point, the saag will start forming large bubbles just below the surface, resembling mini-volcanoes. Partially cover the pot with a lid to allow some water to evaporate and thicken the mixture. Simmer gently for another half-hour, stirring occasionally, until it reaches your desired consistency.
In a separate small pot, heat a little oil and add onions. Fry until the onions are slightly golden-brown.
Add ginger, garlic, and chili to the browned onions. Stir-fry for a few minutes until the aroma fills the kitchen.
Add the spices (2 tsp salt, 3 tsp turmeric, 3 tsp garam masala, 2 tsp ground coriander) to the browned onions. The aroma will spread throughout your kitchen and beyond.
Then add the onion-spice mixture to the saag pot and stir until well mixed.

Then add the onion-spice mixture to the saag pot - and stir until well mixed

When ready to eat, heat up the completed saag until it's about to boil. Serve it in a bowl with fresh roti, naan bread, or pita bread, along with a fresh salad of chopped cucumber, cherry tomatoes, carrot strips, radish halves, and chunkily-chopped red onion. Toss the salad with a few dashes of tangy vinegar. Simply delicious!
If there's any saag remaining in the pot, transfer it to a microwaveable container with a lid and store it in the fridge. It will keep for around 2 days. To reheat, microwave the container for a few minutes, stirring and reheating until piping hot. You can also store it in the freezer for weeks. Just remember to defrost it for a few hours before reheating in the microwave.

Variations

You can also try making "aloo saag" or "paneer saag" with the leftovers. Simply fry cubes of potato or paneer until golden brown, adding more masala spice and salt to the frying cubes. Then, stir them into the saag and serve piping hot.

Variations

Try making "aloo saag" or "paneer saag" by adding fried potatoes or paneer cubes to the saag mixture.

Cooking Tips & Tricks

Be sure to wash the greens thoroughly to remove any dirt or debris.

- Boil the greens for the recommended time to ensure they are cooked through and tender.

- Use a blender to finely shred the cooked greens for a smooth consistency.

- Add the spices to the saag at the right time to enhance the flavor of the dish.

- Serve the saag hot with fresh bread and a side salad for a complete meal.

Serving Suggestions

Serve saag hot with roti, naan bread, or pita bread. Pair it with a fresh salad of chopped vegetables and a tangy vinegar dressing.

Cooking Techniques

Boil the greens, blend them, and simmer with spices and cornmeal to create a thick and flavorful saag.

Ingredient Substitutions

You can use kale, collard greens, or mustard greens in place of spinach and spring greens.

Make Ahead Tips

Saag can be made ahead of time and stored in the fridge for up to 2 days. Reheat in the microwave before serving.

Presentation Ideas

Serve saag in a bowl with a dollop of butter on top. Garnish with fresh cilantro leaves for a pop of color.

Pairing Recommendations

Pair saag with a side of rice or lentils for a complete and satisfying meal.

Storage and Reheating Instructions

Store leftover saag in a microwaveable container with a lid in the fridge for up to 2 days. Reheat in the microwave until piping hot before serving.

Nutrition Information

Calories per serving

Each serving of saag contains approximately 200 calories.

Carbohydrates

Each serving of saag contains approximately 25 grams of carbohydrates.

Fats

Each serving of saag contains approximately 10 grams of fats.

Proteins

Each serving of saag contains approximately 8 grams of proteins.

Vitamins and minerals

Saag is rich in vitamins A, C, and K, as well as minerals such as iron, calcium, and potassium.

Alergens

Saag may contain allergens such as dairy (butter) and gluten (if served with bread).

Summary

Saag is a nutritious dish that is high in vitamins and minerals. It is a good source of carbohydrates, fats, and proteins, making it a well-rounded meal option.

Summary

Saag is a flavorful and nutritious dish that is easy to make and perfect for a vegetarian meal. With a blend of spices and leafy greens, saag is a comforting and satisfying dish that is sure to please your taste buds.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Saag. It was many years ago, when I was just a young girl living in a small village in India. My grandmother, who was a fantastic cook, had passed down many of her recipes to my mother, who in turn shared them with me. But this particular recipe was something special, something that I had never tasted before.

I had been helping my grandmother in the kitchen, grinding spices and chopping vegetables, when she suddenly pulled out a big bunch of spinach from the refrigerator. She looked at me with a mischievous glint in her eye and said, "Today, I will teach you how to make Saag."

I had never heard of Saag before, but I was eager to learn. My grandmother began by explaining that Saag was a traditional Indian dish made with leafy greens, such as spinach, mustard greens, or fenugreek leaves. She told me that the key to a good Saag was in the spices - cumin, coriander, turmeric, and garam masala - that would give it its unique flavor.

As we started cooking, my grandmother regaled me with stories of how she had learned the recipe herself. She had spent years traveling across India, learning different cooking techniques and gathering recipes from various people she met along the way. She had picked up this particular recipe for Saag from a kind old woman in a remote village in Punjab, who had taught her the secrets of making the dish just right.

As the Saag simmered on the stove, filling the kitchen with its aromatic scent, my grandmother showed me how to stir it gently, letting the flavors meld together. She taught me how to adjust the seasoning, adding a little more salt or spice as needed. And finally, she demonstrated how to finish off the dish with a dollop of ghee on top, enhancing its richness and flavor.

When the Saag was finally ready, my grandmother served it with hot rotis and a dollop of fresh yogurt on the side. The first bite was a revelation - the creamy texture of the spinach, the earthy undertones of the spices, and the subtle heat from the chili peppers all came together in perfect harmony. I savored every mouthful, feeling grateful for the opportunity to learn such a delicious recipe from my grandmother.

Since that day, I have made Saag countless times, each time tweaking the recipe slightly to suit my own tastes. I have shared it with friends and family, who have all marveled at its complexity and depth of flavor. And every time I make it, I am reminded of that special day in my grandmother's kitchen, when she passed down to me a recipe that has become a cherished part of my culinary repertoire.

Now, as I sit here reminiscing about that day, I realize how fortunate I am to have learned so much from my grandmother. Her love of cooking and her passion for sharing her recipes have inspired me to become a better cook myself. And as I continue to experiment with new dishes and flavors, I know that the legacy of her teachings will always be with me, guiding me along the path of culinary discovery.