Indian Spinach (ITALIC “Saag”]
Photo: Iain Bagwell; Styling: Dan Becker
Prep Time 30 mins
AuthorLiz Prescott, Denver,

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.

Indian Spinach (Saag)