Indian Spiced Spinach (Saag) with Feta

Image of Caroline Chambers
Rated 4.5 based on 5 customer reviews
Indian Spiced Spinach (Saag) with Feta
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


  1. 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.
  2. 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.
  3. 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.
  4. Remove the skillet from heat and slowly stir in the yogurt.
  5. Transfer the spinach mixture to a serving platter and sprinkle feta and cilantro over top.
Mealthy tip:

Looking for a vegan version? Simply, omit the yogurt and feta for a dairy-free spinach side dish.


4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Steve Failows

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.

Image of Jessica Scott

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.

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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.

Image of Anthony Cohen

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.

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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.