Saag is an Indian dish consisting mainly of spices and greens. There are several variations that include adding chickpeas, lamb, or paneer cheese. I’m in love with making food from different cultures, especially ones that use lots of spices and common ingredients. You can either use spinach (like I did) or other greens. You are also supposed to puree the greens, but I am both too lazy and impatient to do so. Since I cannot STAND the taste of chickpeas, I substituted cannelloni beans instead. So… this may not truly be saag, but it’s close enough for me 🙂



1 tbsp olive oil

1 onion, chopped

4 garlic cloves, minced

1/2 tsp dried ginger

1 and 1/2 tbsp cilantro

1 tsp turmeric

1/2 tsp cayenne pepper

1 tbsp chili powder

1 tsp cumin

1/2 garlic powder

1 lb fresh spinach

1 cup water

1/2 tsp salt

2/3 cup plain yogurt

1 can cannelloni beans, rinsed and drained


Heat the oil in a large pot. Add in the onions and garlic cloves and sauté for 5 minutes. Add the spices (ginger through garlic powder) and sauté for another 2 minutes. Stir in the spinach, water, and salt and bring to a boil (Note: depending on the size of your pot, you may have to add the spinach a little at a time, waiting till it’s slightly wilted to add more.) Reduce heat and simmer for 10 minutes. Afterwards, add in cannelloni beans and yogurt and simmer for another 3 minutes before serving.


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