Equipment
Ingredients
Produce
- 400 g spinach, fresh, washed and tough stems removed
- 300 g broccoli, cut into small florets, stems peeled and diced
- 1 onion, finely chopped
- 1 tomato, chopped
- 15 g garlic, minced
- 15 g ginger, grated
- 1 green chili, finely minced
Spices and Base
- 50 g unsalted butter
- 4 g cumin seeds
- 2 g turmeric powder
- 3 g garam masala
- 4 g coriander powder
- 5 g salt
Liquids
- 100 ml water
- 30 ml heavy cream
Nutrition (per serving)
Method
Prepare all vegetables by chopping the onion, mincing the garlic, grating the ginger, and finely dicing the green chili. Cut the broccoli into small, even florets.
Melt the unsalted butter in a large skillet over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds until they release a warm, earthy aroma.
Add the chopped onion, minced garlic, grated ginger, and green chili to the skillet. Cook, stirring frequently, until the onions become soft and turn a deep golden brown.
Stir in the turmeric powder, garam masala, coriander powder, and salt. Add the chopped tomato and continue to cook until the tomatoes break down and the mixture resembles a thick paste.
Add the broccoli florets and water to the skillet. Cover securely with a lid and let the mixture steam until the broccoli is bright green and easily pierced with a fork.
Remove the lid and add the fresh spinach in batches, stirring constantly. Cook just until the spinach leaves are completely wilted into the broccoli and spice mixture.
Remove the skillet from the heat. Use an immersion blender to partially puree the greens. Leave the mixture somewhat chunky for a rustic texture. Stir in the heavy cream if using, and adjust salt to taste before serving.
Chef's Notes
- The secret to a complex, rich saag lies in taking the time to properly bloom the spices in the butter. Do not rush the initial cooking of the aromatics.
- Leaving some texture when blending provides a more robust and satisfying mouthfeel compared to a completely smooth puree.
- For a dairy-free and vegan adaptation, substitute the butter with a neutral oil or vegan butter, and finish with a splash of coconut cream.
- Do not discard the tender broccoli stems. Peel the tough outer layer and dice the interior finely; it adds excellent sweetness and reduces food waste.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will continue to meld and deepen over time.
Freezer: 2 months — Thaw overnight in the refrigerator before reheating gently on the stovetop.
Reheating: Warm gently in a saucepan over medium-low heat, adding a splash of water if the mixture has thickened too much.
