Indian Spinach (Saag)
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Photo by Iain Bagwell; written by Amy Machnak
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
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
2
Note: Nutritional analysis is per 1 1/2-cup serving.
Ingredients
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
Directions
Step 1
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
2
Note: Nutritional analysis is per 1 1/2-cup serving.
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