Rumi Mahmood’s Saag (Curried Creamed Spinach)

This version of saag is prevalent in Northern Indian cuisine, where cream is often used for a richer finish. Rumi often uses frozen spinach, which is of excellent quality, having been flash-frozen immediately after picking. For me, it means easy access to a delicious dish. 

Serves 4 as a side dish

Ingredients

• 2 tablespoons vegetable oil

• 1 medium onion, finely chopped 2 tablespoons ginger, chopped 3 to 4 cloves garlic, finely diced

• 1 teaspoon red chile flakes or cayenne 1 teaspoon ground turmeric

• ½ teaspoon ground cumin

• ½ teaspoon ground coriander 1 teaspoon salt, more if needed

• 12 ounces frozen spinach or 1½ pounds fresh, blanched and all water squeezed out

• ½ cup half-and-half or cream

Method

• Heat oil in a 10-inch or larger skillet over low heat. Add onion and sauté until translucent, about 10 minutes.

• Add ginger and cook for 5 minutes or more. Add the garlic and cook until fragrant, about 10 more minutes.

• Add chile flakes or cayenne, turmeric, cumin, coriander, and salt.

• Continue cooking until flavors are mellow (neither smelling nor tasting raw), about 10 more minutes.

• Add spinach and half-and-half or cream; simmer until hot, about 5 minutes.

• Blend mixture in a food processor or blender.

Serve as a side dish with other types of main dish curries, rice, and roti or naan (flatbreads).

Try This:

Saag Aloo (Spinach with Potatoes) is a common and heartier variation. Parboil 2 medium red or Yukon gold potatoes, peel, and cut into ½-inch dice. Season with salt and pepper and brown in oil. Add blended Saag to the potatoes. Heat for about 2 more minutes.