I have a traditional Indian spinach recipe to share with you! It is called saag, which is basically a greens based dish and is a delicious way to get your greens in. My favorite type of saag is with spinach, but the dish could use any type of greens – mustard greens, spinach, kale, etc. Just use what you have on hand!
Overcome Your Cooking Fears
In a previous post, I talked about my fear of cooking Indian food. Thanks to Revived Kitchen’s Flavor Crash Course, I am much more confident cooking Indian food, even without a recipe!! She has an Indian Dinner Formula, which has helped me immensely. I realized that other cuisines can be broken down this way too, so that has gotten me experimenting much more in the kitchen. That is how my Indian lentil soup was born.
I encourage you to try making this recipe and experiment with it. You will get over your fear of cooking new cuisines when you jump in and start making them, even if it seems intimidating at first. Saag is simple to make, so it is a good place to start cooking Indian food. I remember the first time my family and I made it, we made accompanying dishes like tandoori chicken and aloo saag. It was one of the most delicious meals I have ever eaten and it reminded me of my love for Indian cooking.
Saag is also full of calcium. Greens have lots of calcium and if you cook saag traditionally with dairy, there is even more calcium. In addition, when you cook your greens and add fat, the nutrients are more bioavailable. This just means that the nutrients are more readily available to us and easier to digest. Saag is great for pregnant women especially because in addition to calcium, greens have vitamin K, iron, folate, magnesium, as well as many other micronutrients. So if you are pregnant, this is a much more bioavailable way to consume folate and other micronutrients. I hope you enjoy this dish as much as I do!
- 20 oz organic spinach or organic mixed greens like kale and swiss chard
- 1 medium onion, chopped
- 1/2 inch ginger, peeled and minced
- 2 cloves garlic, minced
- 1 tsp organic jalapeno pepper, minced
- 1/2 tsp organic mustard seeds
- Fat of choice, 1-2 tbsp - ghee, butter or lard
- 1/2 tsp organic ground fenugreek
- 1/2 tsp organic coriander
- 1/4 tsp organic paprika
- 1/8 tsp organic garam masala
- 1/8 tsp organic ground cloves
- Sea salt to taste
- 1/3 cup coconut milk
- Prepare onions, ginger, garlic and jalapeno.
- Heat up a large skillet with fat (ghee, butter, lard, etc.).
- Sprinkle in mustard seeds and wait until they begin popping.
- Add onions and saute until they are translucent.
- Next, add the ginger, garlic and jalapeno.
- Saute for about a minute and then add all the spices on top.
- Mix around until evenly distributed.
- Put the spinach on top, stir and let it begin wilting.
- Once the spinach is wilted, add the coconut milk or raw grass fed cream or yogurt.
- Let simmer until the spinach is completely wilted. Serve with ground beef curry!