This version of the dark leafy green Saag is served wioth a an Indian turmeric slaw over Jasmine rice infused with cardamom.

This twist on the favorite Indian dish will soothe your palate and your soul

I love Saag Paneer, but had always been intimidated by the idea of making it at home. Turns out Saag is easy to make, just as great without the cheese and more fun when you mix it up with other hearty greens.

It’s not only easy, but so much better for you than eating out. Almost every time I eat Indian food at a restaurant it doesn’t sit well. A belching and bloating session is nearly guaranteed. That’s no surprise since you’re hard pressed to find an Indian place that serves up organic fare. Even the best intending of cooks in a conventional restaurant setting are going to be using pesticide laden greens, cheap dairy and most likely GMO oils like canola or soy. That’s one serious chemical load when you’re eating a pile of cooked down greens.

Naturally, I was thrilled to recently find that Saag is incredibly easy to make at home

Plus with all the fresh ingredients it’s actually tastier and much more aromatic than what most restaurants serve up — and no belly aches! It takes a little while to cook down, but it’s worth the effort. Set aside about 45 minutes for the entire process.

Cooking Notes

Make a large enough batch to have for a few days. Tastes great cold or warm. Play around with different combinations of greens. My favorite is Collard + Spinach! This recipe can be made with or without dairy.

Follow these steps to prepare your hearty greens:

• Remove the stems by holding onto the end of the stem, then tearing the leaves off by placing your other hand in a fist around the stem and swiftly pulling down.
• Place the leaves stacked flat on a cutting board, roll into a cigar shape and slice (Chiffonade).
• Reserve stems, chop off the bottoms, then slice them up.
• If you’re using spinach just give it a rinse to remove any soil.

If you choose to use spinach, as in step #8, simmer covered on medium-low heat for 20 minutes, then remove lid and simmer another 10 minutes.

For a creamy Saag, once you’re done cooking, your burner is off, but the greens are still hot, mix in the yogurt slowly while stirring. I like to add yogurt only into the portion I plan to eat at the moment and leave the rest without. This way I can have it both ways. With all those spices, it’s divinely rich and delicious without the added creaminess. But both are good! See which one you prefer or works better with your given meal.  

If you don’t have a flat edged wooden spoon, this is a must have!