Equipment
Ingredients
Vegetables & Aromatics
- 500 g fresh spinach, washed and tough stems removed
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 15 g fresh ginger, minced or grated
- 1 green chili, slit lengthwise
Fat & Spices
- 30 g ghee
- 3 g cumin seeds
- 2 g turmeric powder
- 2 g garam masala
- 3 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 127 kcal
- Protein
- 5 g
- Carbohydrates
- 11 g
- Fat
- 8 g
- Fiber
- 4 g
- Sugar
- 2 g
- Sodium
- 395 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 23 mg
- Potassium
- 829 mg
- Calcium
- 149 mg
- Iron
- 4.4 mg
- Magnesium
- 110 mg
- Phosphorus
- 86 mg
- Zinc
- 0.9 mg
- Vitamin A
- 589 mcg
- Vitamin C
- 47 mg
- Vitamin E
- 2.6 mg
- Vitamin K
- 605 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.26 mg
- Niacin
- 1.1 mg
- Folate
- 251 mcg
- Water
- 156 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare an ice bath in a large bowl with cold water and plenty of ice. Bring a large pot of water to a rolling boil.
Blanch the spinach in the boiling water for exactly 2 minutes until wilted and bright green, then immediately transfer to the ice bath to stop the cooking.
Once cold, drain the spinach well, squeezing out excess water with your hands. Coarsely chop.
Heat ghee in a pan over medium heat. Add cumin seeds and toast until they sizzle and darken slightly.
Add the chopped onion, green chili (if using), and salt. Sauté until the onions are soft and beginning to turn golden brown.
Add the minced garlic, ginger, and turmeric. Cook for another 1-2 minutes until the raw smell of garlic disappears.
Transfer the cooked aromatic mixture (remove the chili if you want less heat) and the blanched spinach to a blender. Blend to a smooth puree. You may add 15-30ml of water if needed to help the blades catch.
Pour the puree back into the pan on low heat. Stir in the garam masala and simmer gently for 2 minutes to marry the flavors. Check salt and serve immediately.
Chef's Notes
- Squeezing the water out of the spinach is critical. If you leave too much water, the puree will separate on the plate rather than holding a nice shape.
- For a richer restaurant-style finish, stir in 30ml of heavy cream or a tablespoon of butter at the very end.
- If you want this to be a main dish, you can add cubes of paneer cheese, tofu, or boiled potatoes during the final simmer.
- Do not cover the pan during the final simmer; trapping the steam can cause the chlorophyll to break down and turn the vibrant green color brown.
Storage
Refrigerator: 3 days — Color may darken slightly upon reheating.
Freezer: 2 months — Texture remains good, but freshness of flavor diminishes.
Reheating: Gently warm on the stovetop over low heat; add a splash of water if too thick.
Troubleshooting
Puree looks dull olive or brown instead of bright green
Cause: Overcooked spinach or acid (lemon/tomato) was added during cooking
Fix: Cannot fix color, but flavor will still be good. Garnish with cream or fresh herbs to brighten appearance
Prevention: Shock spinach in ice water immediately after blanching; do not cover pot when reheating
Texture is watery
Cause: Spinach was not squeezed dry enough before blending
Fix: Simmer in the pan longer to evaporate excess moisture
Prevention: Squeeze blanched spinach firmly
Cultural Context
This dish is a simplified version of 'Saag,' a staple in North Indian cuisine traditionally made with mustard greens and spinach. While traditional preparation involves slow-cooking the greens for hours in an earthen pot, this technique utilizes blanching to retain the fresh flavor and nutritional profile of the spinach while achieving the characteristic silky texture.
