Creamy Indian Saag Sauce
Transform humble spinach into liquid velvet with this authentic saag sauce recipe! This emerald-green curry base delivers restaurant-quality results at home, featuring baby spinach, aromatic spices, and fresh herbs blended to silky perfection. Perfect for coating your favorite proteins or enjoying with naan and rice.
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Servings: 4
Calories: 85kcal
Ingredients
- 110 g baby spinach leaves
- 3 green bird's eye chillies
- 1 handful fresh coriander leaves
- 2 tbsp oil
- 1 medium onion chopped
- 2 tsp fresh ginger minced
- 3 cloves garlic minced
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp coriander powder
- Salt to taste
Instructions
- Heat oil in a large pan over medium heat.
- Add chopped onion and sauté until softened and lightly golden, about 5-6 minutes.
- Add minced ginger, garlic, and green chillies. Cook for 1-2 minutes until fragrant.
- Add turmeric powder, ground cumin, and coriander powder. Cook for 30 seconds, stirring constantly.
- Add baby spinach leaves and cook until completely wilted, about 3-4 minutes.
- Remove from heat and let cool slightly.
- Transfer mixture to a blender along with fresh coriander leaves.
- Blend until completely smooth and silky in texture.
- Return to pan and reheat gently before serving. Season with salt to taste.
Notes
Don't skip the blending step - this is what creates the restaurant-quality silky texture
Fresh spinach works better than frozen for ideal color and flavor
Adjust chillies according to your heat preference - start with fewer if sensitive to spice
The sauce can be made 2-3 days ahead and stored in the refrigerator
For extra richness, stir in 2-3 tablespoons of heavy cream after blending
If sauce is too thick, thin with a little water or vegetable stock
Substitute baby spinach with regular spinach if needed - remove thick stems first
Nutrition
Calories: 85kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 385mg | Fiber: 3g | Sugar: 3g