Saag Curry Medium.
A great tasting combination of earthy spices, including, fennel and fenugreek leaves, with vibrant, savoury spinach.
Saag is a term for tender green leaves. This is a medium, fully flavoured dish using Panch Puren seeds and a blend of spices.
Net content 37g
Serves 6 to 8
Try it with: lamb or beef for that true classic dish. A vegetarian substitute that we are especially fond of is chickpeas and sweet potato.
Saag curry is a delicious and popular dish that originates from the Indian subcontinent. “Saag” refers to leafy greens, and the term “curry” is used to describe a variety of spiced dishes in Indian cuisine.
The origins of saag curry can be traced back to the region of Punjab, which spans parts of India and Pakistan. Punjab is known for its fertile land and agricultural abundance, which includes a variety of leafy greens such as spinach, mustard greens, fenugreek leaves, and other locally available greens. These greens are the primary ingredients in saag curry.
Saag curry is traditionally made by cooking the leafy greens with aromatic spices, onions, garlic, and ginger. The mixture is often pureed or finely chopped to create a thick and flavorful sauce. It is common to add other ingredients like tomatoes, green chilies, and a combination of spices such as cumin, coriander, turmeric, and garam masala to enhance the taste.
The dish has a long history and is deeply rooted in the culinary traditions of the region. It has evolved over time, with different variations and adaptations found in different parts of India and neighboring countries. Saag curry is often enjoyed with bread, such as roti or naan, or served alongside rice.
Today, saag curry is popular not only in the Indian subcontinent but also in many other parts of the world. It is appreciated for its vibrant flavors, nutritional value, and versatility as a vegetarian or vegan dish.