Indian Spiced Spinach (Saag) with Feta
- 1½ tablespoon olive oil
- 1 small red onion, finely chopped
- 1 (1 inch) piece ginger, peeled and grated
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried coriander
- ½ teaspoon dried turmeric
- ½ teaspoon garam masala
- ⅛ teaspoon red pepper flakes
- 16 ounces fresh spinach, finely chopped
- ½ teaspoon kosher salt
- ½ cup plain whole milk yogurt
- 2 ounces feta cheese, crumbled
- 2 tablespoons chopped cilantro leaves
- Warm oil in a large nonstick skillet over medium heat. Cook the onion, ginger and garlic until deeply browned, but not burnt, about 15 minutes.
- Stir in the cumin, coriander, turmeric, garam masala and red pepper flakes and cook until highly fragrant, 2 to 3 minutes. If at any point the mixture starts to burn, add 1 tablespoon water to the pan.
- Stir the chopped spinach, salt and ¼ cup water into the onion mixture. Cook, stirring often, until the water has nearly evaporated, 3 to 5 minutes.
- Remove the skillet from heat and slowly stir in the yogurt.
- Transfer the spinach mixture to a serving platter and sprinkle feta and cilantro over top.
Looking for a vegan version? Simply, omit the yogurt and feta for a dairy-free spinach side dish.
What others are saying
Steve Failows says:
I love saag for the creamy, smooth, flavor packed dish that it is, I'd never made it at home before but this saag came out pretty great! I think I'll stick to paneer in the future over feta though. If you're not as familiar with indian food this is a decent place to start.
Jessica Scott says:
This spinach saag was really creamy and delicious. I served it with naan and a side of rice. All of the spices, like the garam masala and cumin, together are fragrant and delicious.
Jenny J says:
I used feta cheese but not the yogurt in this dish. It was pretty good as a side, I served it with Indian chicken curry. It was really simple and very aromatic.
Anthony Cohen says:
I did a combination of mustard greens and spinach, and left out the yogurt and feta for a dairy-free take. Served it with basmati rice and tandoori chicken.
Kaylee Adams says:
Left out the yogurt and feta cheese for a vegan take on this spinach dish. Lots of really good, aromatic spices which bring out the true essence of Indian food.