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.

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.