# saag

Simple and easy saag, excellent with paneer, baked tofu, or pulled chicken.

# ingredients

(serves 4)

# ingredients

• 1.5 lb fresh spinach (or 16 oz frozen spinach)
• 1 medium onion, finely chopped
• 1 inch minced ginger
• 6 cloves minced garlic
• 1 large serrano chile, finely minced
• 1/2 tsp garam masala
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp heeng
• 1.5 cups chicken stock
• salt
• 3 tbsp ghee / canola oil
• 2 tbsp butter
• 1/2 cup yogurt

# directions

• Wilt the spinach in a large pot, with a little vegetable oil.
• After the spinach is wilted, puree in a food processor.
• In a large braiser / dutch oven, cook the diced onions (in ghee or canola oil, with a tbsp of salt) until a rich golden brown / toffee color. I usually cook on low/medium-low to avoid burning. This is the foundation of the dish and will take 25-30 min.
• Meanwhile, mince the garlic / ginger and pound into a paste with a mortar and pestle.
• When the onions are translucent, add the minced pepper and heeng.
• When the onions are browned, add the ginger / garlic paste and cook for 2 minutes.
• Add the spice mixture and cook for an additional 2 minutes.
• Add the chicken stock and pureed spinach, and stir the mixture completely, bring to a simmer, then cook covered for 5 minutes.
• Set heat to low, then slowly stir in butter and yogurt until completely incorporated.
• Add the paneer, tofu, or chicken and heat through.
• Serve with basmati rice, naan, or a crusty bread in a warm bowl.