Low Fat California Saag Recipes

SAAG (INDIAN SPINACH)

Steps:

• In a large saucepan, saute onion in oil on medium high along with ginger and garam masala until onions are translucent and begin to pick up some color.
• Add minced garlic to pan, and cook briefly to soften. Do not allow the garlic to burn - lower heat if necessary.
• Add tomatoes and cook for 2-3 minutes. Incidentally, you can add a little more or less tomato depending on what you have available, slight differences in quantity will not be noticeable.
• Stir in yogurt. Do not worry if the yogurt separates.
• Add curry powder, coriander, cumin, sugar, and salt.
• Add bag of frozen spinach and mix well to combine. There is no need to defrost first if you use a the bagged spinach. If you are using the frozen block, I would advise defrosting first. You can also use the equivalent of fresh spinach.
• Add about a cup of water to the pot and cover. Simmer on medium for approximately 30 minutes. Spinach is done when the color has changed from the initial bright green to a much less vibrant green (almost brownish). If you crank up the heat, it is possible to cook this a little faster, but you have to pay attention to the moisture level. You may have to add more water throughout the cooking process if it cooks off.
• Once the spinach is fully cooked, remove the lid and cook off any remaining liquid. The spinach should be moist, but there should not be much liquid free in the bottom of the pan.
• Remove pan from heat.
• Using an immersion blender, blender, or food processor, puree the spinach. Leave it as chunky as you like. You can also choose to puree only half of the mixture if you like bigger pieces of spinach.
• Add further salt to taste.
• I have found that I have to fine tune the spices every time I make this dish depending on how I feel that day. For me, adding further small amounts of coriander is the key.
• If you like, potatoes, paneer cubes or chick peas may be added at this point.
• ***NOTE*** It is very helpful to prepare all ingredients in advance of cooking so that they can be added quickly during the cooking process. I recommend combining the components of each step beforehand (i.e. pre-measuring the spices together) so that you can just dump everything in quickly as you go.

LAMB SAAG

Steps:

• Remove seeds and white membrane from the chilli and chop finely.
• Set aside with garlic and ginger.
• Heat 2 Tbsp oil in frying pan and brown the lamb in batches, drain on paper towel.
• In a dry frying pan combine fenugreek, cumin, mustard, cinnamon and cardamon.
• Cook for 1 minute or until seeds start to pop.
• Set aside. Heat remaining oil and cook onion until softened, 3-4 minutes, then add roasted spices.
• Add garlic, ginger, chilie, turmeric, cumin, chili powder, coriander and bay leaves to onion.
• Cook for 1 minute, then add lamb and stock.
• Bring to boil then reduce heat to low and cook, covered for 1 1/4 hours.
• Stirring occasionally.
• Add spinach and salt, cook for 5 more minutes or until spinach is wilted.
• Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve.

SPINACH SAAG

Steps:

• Boil spinach until most all of the water has boiled out, set aside. (Puree spinach in food processor or blender).
• Saute onions until golden. Add tomatoes, ginger and garlic. Mix well, add dry seasoning.
• Stir constantly until it thickens, then add spinach, mix well.
• Cook 2 minutes. Salt to taste.
• Turn off heat, add plain yogurt a little at a time.
• Serve with basmati rice.

INDIAN SAAG

Steps:

• 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.

INDIAN SAAG PANEER (LOW FAT CHEESE WITH SPINACH)

Steps:

• Use cooking spray and heat garlic and ginger over medium-high heat till golden brown.
• Stir in tomato sauce, coriander, cumin, pepper, masala, salt, and reduce heat to low. Partially cover and summer for 8-9 minutes stirring frequently.
• Stir in spinach. Simmer 8-10 minutes until spinach turns olive green.
• Stir in whipping cream.
• Stir in cheese. Simmer for 3-4 minutes or until cheese is hot and remove from stove.

1-WOK CHICKEN SAAG RECIPE BY TASTY

Steps:

• In a bowl, mix the Spices for Chicken with chicken pieces. Marinate for 20 minutes. Then, add oil to a wok and saute marinated chicken on medium heat until cooked through. Set aside in a bowl.
• In a blender, blend together tomato, onion, and spinach. Once combined, add cumin seeds and water and grind into a fine paste.
• In the wok used earlier, heat oil and add ginger garlic paste. Immediately add spinach paste (from blender) on medium heat and stir for 2 minutes.
• Add curry spices and stir for 2 minutes. Boil on medium to low heat for 5 minutes, covering. Then, add chicken pieces, cover, and cook for 5 minutes.
• Add the coconut milk and stir to combine.
• Sprinkle coriander leaves and basil leaves in mixture and stir again for 1 minute. Remove from wok and let rest for 5 minutes.
• Serve alongside warm rotis or white rice.

NORTH INDIAN SAAG CHOLE (CHICKPEAS AND GREENS)

Steps:

• Wash mustard greens and spinach until all dirt is gone. Trim and remove all fibrous material, then chop greens and set aside.
• Bring 2 cups water and salt to a boil in a large stockpot. Add mustard greens, spinach, cabbage, and broccoli; cook over medium-high heat until soft, about 10 minutes. Puree with an immersion blender until smooth and creamy.
• Combine 1/2 cup water and corn flour in a bowl to make a runny paste with no lumps. Add it to pureed greens and mix until well combined.
• Cover and cook over medium-low heat, stirring occasionally, for 10 minutes. Mixture should be a medium consistency and not too runny; add more water if too thick.
• Heat oil in a pot over medium-high heat. Add cumin seeds, then add onions and garlic. Saute until onions are translucent, about 8 minutes.
• Add tomatoes, chile pepper, coriander, and ginger. Season with salt to taste. Add chickpeas and cook until heated through, about 5 minutes. Gradually stir in cooked greens.