Berrysmith Foundation

Easy Saag Sauce


wilted spinach

1 tbsp canola oil

1 large onion, chopped

1 large clove of garlic, chopped

1 cm fresh ginger, grated

Green chillis to your taste (one is enough for most people)

1 tsp tumeric

1 tsp garam masala

1 tsp salt

Cream - optional


To wilt the spinach, simply rinse, chop larger leaves and place in a large pot with a lid on a medium to low heat. Toss regularly until the spinach is well wilted. Set aside and puree in a blender while onions cook. Saute the onion until just starting to brown, add the garlic, ginger and chilli about half way through. Add the tumeric, garam masala and salt, and cook another two minutes. Add the spinach puree and cook until well heated through. If you like your sauce creamy you can add some cream now.NB: If using paneer, brown it off then add at end of cooking. Other meats can be browned along with the onions or cooked separately and added with the puree to reheat.

Credit: Recipe thanks to Therese and found on Gardennz, 

Saag Sauce - rich in vitamins and minerals

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