Special Saag

    (18)
    50 min

    An Indian inspired dish. Spinach and kale are cooked together with onions, garlic, ginger and garam masala. If you prefer a heavier curry flavour, add more garam masala. Serve with freshly cooked basmati rice


    22 people made this

    Ingredients
    Serves: 4 

    • 1 (2.5cm) piece fresh ginger, peeled and coarsely chopped
    • 6 cloves garlic
    • 4 tablespoons water or more as needed
    • 1/2 teaspoon garam masala
    • 285g fresh spinach, chopped
    • 285g fresh kale, chopped
    • 250ml milk
    • 225g cottage cheese
    • 1 pinch salt
    • 1 pinch ground nutmeg
    • 2 teaspoons ghee (clarified butter)
    • 2 onions, chopped

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Place the ginger and garlic in a liquidiser with 4 tablespoons of water and blend to a smooth paste.
    2. Heat a large frying pan with a lid over medium-low heat and scoop the ginger-garlic paste into the frying pan. Sprinkle with garam masala and stir to combine.
    3. Reduce heat to low, cover and simmer the paste for about 15 minutes, checking to see that it hasn't cooked dry. Add more water if the mixture gets dried out.
    4. Stir in the spinach and kale; cook, stirring occasionally until the greens are bright green and limp, about 10 minutes.
    5. Place the milk and cottage cheese into the liquidiser and blend until smooth. Add a pinch of salt and nutmeg to the liquidiser and pulse again just to mix.
    6. Heat the ghee in a frying pan over medium heat and cook and stir the onions until they are translucent, about 5 minutes.
    7. Stir the cottage cheese mixture and the cooked onions into the frying pan with the greens until well combined, let cool slightly and place about half the mixture into the liquidiser. Pulse until smooth, return the blended mixture to the frying pan and stir well.
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    Average global rating:
    (18)

    Reviews in English (14)

    by
    30

    I wanted to write just to provide some linguistic clarity. "Saag" is both the name for the dish and the Punjabi/Hindi word for mustard greens, which are the main component of the dish. If there are no mustard greens, it is not "saag". This could be a "palak" dish (palak means spinach). Also, no South Asian person (myself included) would ever add milk and/or cottage cheese to such a dish. Cubes of paneer can be added. But as this recipe stands, it is entirely inaccurate to call it a saag dish or even any version of a saag dish. This seems be more of an "Indianized" creamed spinach dish.  -  24 Jan 2011  (Review from Allrecipes US | Canada)

    by
    27

    This is a response to the review by MGPaneer on Jan25, 2011(I have not tried this recipe). Saag is NOT name of Mustard Greens in either Hindi or Punjabi. That honor belongs to Sarson. Saag is the name of a dish that is cooked in such a fashion with leafy greens. So if the primary leafy green is Mustard Greens(which is usually the case) then it is called Sarson da Saag (da=of, so this translated to Saag of Mustard Greens). This dish could be called Kale da Saag. As for the addition of milk/cream, this is a common practice in many Indian restaurants in both India and the US to give the Saag added richness. Home cooks tend to use a big chunk of butter/ghee instead of the milk to give it the richness. So the person is correct in calling this Saag although calling it Kale Saag may be more appropriate since just Saag is usually always with Sarson(Mustard Green). Also, Paneer is a type of Cottage Cheese so please go over your info before posting. Just because you Indian does not make you correct(I am Indian btw) Hope this helps.  -  07 Oct 2011  (Review from Allrecipes US | Canada)

    by
    11

    I was the only one in my family who liked this. I accidentally over blended half of the saag for the last step, so it came out looking like babyfood- but such a beautiful color! The only thing I changed was to use olive oil instead of ghee- didn't have any and was too lazy to make some from scratch. I don't know if I'd make this again. It wasn't bad. It helped me use up all the kale I had which was why I thought to make it in the first place, but it's really too high in carbs for my husband and I to eat and it didn't particularly wow either of us.  -  11 May 2012  (Review from Allrecipes US | Canada)

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