WHAT IS SAAG RECIPES

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SAAG (INDIAN SPINACH) RECIPE - FOOD.COM



Saag (Indian Spinach) Recipe - Food.com image

An Indian spinach dish similar to that served in Indian restaurants. This is great as a main course or served as part of a larger meal. Serve with basmati rice and a little raita if you like. The dish is also great with the addition of paneer cubes or boiled potatoes - though I love it plain.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 15

1 large onion, chopped
1/2 teaspoon ground ginger
2 -3 teaspoons garam masala (I use McCormick)
1 tablespoon vegetable oil
2 garlic cloves, minced
1 (15 ounce) can tomatoes, diced including juice or 1 cup tomatoes, chopped
3 tablespoons plain yogurt
1 1/4 teaspoons curry powder (I use McCormick Red Curry Powder)
1 1/4-1 1/2 teaspoons ground coriander
1/8 teaspoon cumin
3/4 teaspoon sugar
1/2 teaspoon salt
1 (16 ounce) bag frozen leaf spinach
salt
water

Steps:

  • In a large saucepan, saute onion in oil on medium high along with ginger and garam masala until onions are translucent and begin to pick up some color.
  • Add minced garlic to pan, and cook briefly to soften. Do not allow the garlic to burn - lower heat if necessary.
  • Add tomatoes and cook for 2-3 minutes. Incidentally, you can add a little more or less tomato depending on what you have available, slight differences in quantity will not be noticeable.
  • Stir in yogurt. Do not worry if the yogurt separates.
  • Add curry powder, coriander, cumin, sugar, and salt.
  • Add bag of frozen spinach and mix well to combine. There is no need to defrost first if you use a the bagged spinach. If you are using the frozen block, I would advise defrosting first. You can also use the equivalent of fresh spinach.
  • Add about a cup of water to the pot and cover. Simmer on medium for approximately 30 minutes. Spinach is done when the color has changed from the initial bright green to a much less vibrant green (almost brownish). If you crank up the heat, it is possible to cook this a little faster, but you have to pay attention to the moisture level. You may have to add more water throughout the cooking process if it cooks off.
  • Once the spinach is fully cooked, remove the lid and cook off any remaining liquid. The spinach should be moist, but there should not be much liquid free in the bottom of the pan.
  • Remove pan from heat.
  • Using an immersion blender, blender, or food processor, puree the spinach. Leave it as chunky as you like. You can also choose to puree only half of the mixture if you like bigger pieces of spinach.
  • Add further salt to taste.
  • I have found that I have to fine tune the spices every time I make this dish depending on how I feel that day. For me, adding further small amounts of coriander is the key.
  • If you like, potatoes, paneer cubes or chick peas may be added at this point.
  • ***NOTE*** It is very helpful to prepare all ingredients in advance of cooking so that they can be added quickly during the cooking process. I recommend combining the components of each step beforehand (i.e. pre-measuring the spices together) so that you can just dump everything in quickly as you go.

Nutrition Facts : Calories 114.3, FatContent 4.9, SaturatedFatContent 0.8, CholesterolContent 1.5, SodiumContent 387.8, CarbohydrateContent 15.1, FiberContent 5.7, SugarContent 6.5, ProteinContent 6.2

INDIAN CHICKEN SAAG RECIPE | ALLRECIPES



Indian Chicken Saag Recipe | Allrecipes image

Indian spinach curry with paneer cheese.

Provided by Ryan Feagin

Categories     World Cuisine    Asian    Indian

Yield 6 servings

Number Of Ingredients 21

2?½ pounds boneless, skinless chicken thighs, cubed
2 tablespoons olive oil, divided, or more as needed
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
2 teaspoons garam masala, divided
salt and ground black pepper to taste
1 (8 ounce) package fresh spinach
¼ tablespoon butter
1 medium onion, diced
5 cloves garlic, minced
3 fresh red chile pepper, minced
2 tablespoons minced fresh ginger root
5 fresh curry leaves
5 cardamom pods
1 teaspoon mustard seed
1 teaspoon ground turmeric
½ (8 ounce) can tomato paste
2 (6.5 ounce) cans tomato sauce
1 teaspoon honey
12 ounces paneer, diced
¼ cup heavy cream, or more to taste

Steps:

  • Drizzle chicken with 1 tablespoon olive oil. Season with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, salt, and pepper.
  • Heat a skillet over medium-high heat. Add chicken; cook and stir until nicely browned and cooked through, about 10 minutes. Remove from the skillet.
  • Heat 1 tablespoon oil in a separate pan over medium heat. Add spinach and season with salt; cook, covered, until spinach is wilted, 10 to 15 minutes. Remove from heat and set aside.
  • Heat butter in the same skillet used for chicken over medium-high heat. Saute onion and a pinch of salt in the hot pan until onion has softened, stirring to pick up browned bits left from the chicken, 5 to 7 minutes. Add garlic, chile peppers, and ginger; cook for 1 to 2 minutes, adding olive oil if necessary. Add curry leaves, cardamom pods, mustard seed, and turmeric; cook and stir for 30 seconds. Stir in tomato paste and continue to cook, 1 to 2 minutes. Add tomato sauce, honey, and sauteed spinach; reduce heat to low.
  • Blend sauce mixture in the skillet using an immersion blender until smooth. Continue to let simmer, 10 to 20 minutes.
  • Remove from heat. Add chicken and stir in paneer and heavy cream.

Nutrition Facts : Calories 530.1 calories, CarbohydrateContent 18.3 g, CholesterolContent 141.1 mg, FatContent 32 g, FiberContent 4.3 g, ProteinContent 43.2 g, SaturatedFatContent 10.4 g, SodiumContent 874.5 mg, SugarContent 8.2 g

AUTHENTIC SAAG PANEER RECIPE | ALLRECIPES
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From allrecipes.com
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CHICKEN SAAG RECIPE | ALLRECIPES
Jul 06, 2010 · Chicken Saag. Go undaunted into the culinary flavors of authentic Indian cooking with this simple-to-follow classic Indian recipe. Fry chicken, steam spinach and sauté onion, garlic and ginger. Then pour in tomatoes, coriander, cayenne pepper, turmeric, cardamom and cloves. After a good simmer, add milk and garam masala.
From allrecipes.com
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GETTING TO KNOW INDIAN FOOD: WHAT IS SAAG?
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From thespruceeats.com
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From thespruceeats.com
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WHAT IS SAAG ALOO RECIPES BEST RECIPES AND RELATED RECIPES
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From whiskaffair.com
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CHICKEN SAAG - DINNER, THEN DESSERT
May 31, 2018 · Chicken Saag is a classic Indian curry Chicken recipe with Spinach and cream that is stewed together until thick and creamy in under an hour. Indian Food is one of my favorite new sections on the blog, including favorite recipes like Chicken Tikka Masala and Easy Tandoori Chicken.
From dinnerthendessert.com
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PUNJABI SARSON DA SAAG RECIPE BY SUJEET SINGH - RADISSON ...
Punjabi Sarson Da Saag Recipe - A classic Punjabi dish, this Sarson Da Saag recipe is gravy dish made from mustard leaves, spinach and bathua along with Maize flour and spices. The end result is a bowl full of aromatic, delicious and creamy green saag full of antioxidants and nutrients. The bathua and mustard leaves are available in the season of winters in India hence this is largely cooked ...
From food.ndtv.com
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WHAT IS THE DIFFERENCE BETWEEN SAAG AND PALAK? - RECIPE MARKER
Jun 15, 2020 · To date, Saag is considered a staple in Indian cuisine and is most popular in the Punjab region. What is Palak. Essentially, Palak is a type of Saag that uses spinach as its main ingredient. While Saag is a mixture of different greens, Palak only has mature spinach leaves combined with r ich spices.
From recipemarker.com
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LAMB SAAG – INDIAN FOOD RECIPES
Step 2. Heat 1½ tbsp oil in a large flameproof casserole or sauté pan. Brown the lamb all over in two batches, then lift onto a plate and put to one side.
From recipeindianfood.com
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SAAG ALOO - INDIAN RESTAURANT STYLE - GLEBE KITCHEN
Stir in the green chili. Cook for about 30 seconds, stirring constantly. Add the garlic ginger paste and cook until it stops spattering. This takes under a minute. Turn the heat down to medium low. Add the Indian restaurant spice mix, kashmiri chili powder, kasoor methi and salt. Stir to combine.
From glebekitchen.com
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SARSON KA SAAG - COOK WITH MANALI
Dec 04, 2018 · Sarson Ka Saag aka spicy mustard greens is a winter staple in Northern India. It's usually served with makki roti (a flatbread made with maize flour), a Punjabi Sarson ka Saag aka spiced greens is a winter delicacy in Northern India. Served with makki roti (maize flour flatbread), it makes a nutritious meal!
From cookwithmanali.com
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QUICK AND EASY SAAG BAHJI {SPINACH CURRY} - ERREN'S KITCHEN
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From errenskitchen.com
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SARSO KA SAAG RECIPE BY SARMISTHA KAR PURKAYASTHA - COOKPAD
Sarso Ka Saag. Sarso Ka Saag is a winter special recipe from northern India,made with mustard greens (sarso),goosefoot leaves ( bathua), palak (spinach)and tempered with loads of garlic. This Punjabi Saag is served with butter & paired with Makke di Roti (maize flour flatbread),jaggery. A seasonal healthy & delicious meal .
From cookpad.com
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SAAG SHORBA (INDIAN SOUP) - RYAN'S RECIPES
Jan 14, 2014 · Salt to taste. In a large saucepan or pot, heat the ghee or oil on medium. Add chopped onions. Saute for 5-10 minutes. Add garlic, ginger, coriander, cumin, turmeric, cayenne, and cardamom. Saute for 3 minutes more. Add broth and bring to a boil. Add spinach and tomatoes and bring back to a quick boil.
From ryansrecipes.com
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WHAT IS SAAG PANEER? (WITH PICTURES) - WISEGEEK
Saag paneer is made with spinach. Traditionally, this dish is made with a specific type of cheese known as paneer. Paneer is a soft cheese which is curdled with lemon juice, rather than rennet, making it a vegetarian dish. For saag paneer, the cheese is cut into cubes and fried so that it has a crispy exterior and a soft, slightly melted inside.
From wise-geek.com
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SAAG ALOO RECIPE - BBC FOOD
Saag aloo is made with saag (a variety of greens, including mustard greens), potatoes and spices. This vegan recipe uses frozen spinach: it could also be called palak aloo (palak meaning spinach).
From bbc.co.uk
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