Saag Sauce

Maneet likes to add spicy chicken or pork meatballs to make this into a meal. Or you could go the traditional route and add cubed paneer cheese (which you can buy at Indian markets or larger grocery stores) to make classic saag paneer.
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Recipe by Maneet Chauhan

  • Duration
  • Cook Time
  • Prep Time
  • Makes about 5 cupsServings


  • 1 lb. fresh spinach
  • 3 tbsp. olive oil
  • 1 tsp. cumin seeds
  • 2 medium onions, finely chopped
  • 2 tsp. grated peeled fresh ginger
  • 2 tsp. grated garlic
  • 1/2 cup tomato puree
  • 1 tsp. garam masala
  • 1/2 tsp. chili powder
  • 1/4 cup heavy cream
  • 2 tbsp. butter


1. In a large pot, bring 2 inches of water to a boil. Add the spinach and cook, stirring often, until wilted, about 2 minutes. Drain and let cool. Transfer to a blender and puree until smooth. 

2. In a large skillet, heat the oil over medium. Add the cumin seeds. Once the oil splutters, add the onions and cook, stirring often, until slightly golden, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 2 minutes. Add the tomato puree and spices and cook until the flavors meld, 5 to 6 minutes. 

3. Add the pureed spinach, the cream, and butter to the skillet. Stir until heated through; season with salt.