Saag, the quintessential comfort food of India, usually features tender spinach simmered with aromatic spices and finished with paneer cheese. But in Maine, where winter spinach thrives and local chicken reigns supreme, we can take this beloved dish in a new direction. This version offers the flexibility of using paneer or chicken, making it just as hearty for vegetarians as it is for those seeking a protein-rich twist. Fresh spinach and Maine’s cool-season greens lend a freshness that pairs beautifully with warming spices.
Makes
4 servingsIngredients
- 1 pound fresh spinach chopped (or substitute 8 ounces frozen spinach, thawed and drained)
- 2 tablespoons olive oil divided
- 1 pound boneless chicken breasts or thighs cubed, or 8 ounces paneer, cubed
- 1 large onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon Aleppo pepper
- 2 medium tomatoes finely diced
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat 1 tablespoon olive oil in large pan and sauté the spinach over medium heat until fully wilted. Drain and cool slightly. Purée the spinach in a blender or food processor until smooth, adding a splash of water if necessary. Set aside.
- If using chicken, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then sauté until browned and cooked through, about 7–8 minutes. Remove and set aside. If using paneer, lightly fry the paneer in 1 tablespoon of olive oil until golden on all sides, about 4–5 minutes. Remove and set aside.
- In the same skillet, add the remaining oil. Add the onion, garlic, and ginger, cooking until the onion is soft and golden, about 5 minutes.
- Stir in the cumin, coriander, turmeric, garam masala, and Aleppo pepper. Cook for 1 minute until the spices are fragrant. Add the tomatoes, stirring to combine, and cook until the mixture thickens, about 5–7 minutes.
- Pour the spinach purée into the skillet, stirring until well combined. Cook for another 5 minutes to allow the flavors to meld. If the mixture seems too thick, add a bit of water to reach the desired consistency.
- Lower the heat to a gentle simmer. Stir in the yogurt, followed by the cooked chicken or paneer. Simmer for 5 more minutes to heat everything through and meld the flavors.
- Stir in the lemon juice, then season to taste with salt and pepper. Garnish with fresh cilantro and serve hot with naan or steamed basmati rice.
- Chef's note: For a distinctly Maine twist, you can add some sautéed dulse (Maine seaweed) for an extra umami kick. This dish can be made ahead and reheated, making it an ideal addition to any weeknight dinner rotation. Whether you choose tender chicken or creamy paneer, this saag is bound to become a family favorite.
