Saag is wonderful North Indian dish consisting of spinach, paneer (an Indian cheese) and spices. It seems easy, but making it so it has a perfect consistency can be a challenge. A great place to get saag and other delicious North Indian fare in the North Denver area is Jewel of India at 104th and Federal. The variety of their menu is superb. Jewel of India's entrees hail from the state of Punjab in India.
Saag is a wonderful comfort food on chilly nights. Poured over steaming rice, it is very satisfying and may even ward off the cold with its spices. Use any dark greens, but spinach is the standard. Try variations like adding paneer, an Indian cheese, sauteed tofu, and potatoes. My photo includes potatoes and tofu and is served over pullao. Add a side of Greek yogurt for more flavor and protein.
Following is a saag recipe from All Recipes. Serves 6.
- 1/2 cup butter
- 2 teaspoons cumin seed
- 1 green chile pepper, seeded and diced
- 2 cloves garlic, chopped
- 2 tablespoons ground turmeric
- 1 pound chopped fresh mustard greens
- 1 pound chopped fresh spinach
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- "In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
- Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist."
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Pria Ingrum is of South Asian descent and blogs about her heritage and culture. She also owns a South Asian boutique. She welcomes any comments, suggestions, ideas, South Asian recipes and South Asian event news at priamba6@gmail.com.
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