How to make an Indian Saag or Daal Saag (with lentils).


  • 300g spinach, washed and roughly chopped
  • 1 tin lentils (optional)
  • 1 large onion, chopped
  • 2 inch piece of ginger, chopped
  • 3 cloves garlic, crushed
  • sesame oil
  • 1/3 cup yoghurt
  • 100g tomatoes,  chopped
  • 1 teaspoon cardamom
  • 1 cinnamon stick
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt


Steam the spinach, then blend and set aside. Blend the onion, garlic, ginger and 1/4 cup of water until smooth. In a large pan, fry the spices and blended onion mix on a high heat until browned. Add the yoghurt, tomatoes, spinach and lentils (if using). Add 1 & 1/3 cups of water, then lower heat and simmer for 25 minutes, stirring occasionally  Serve with basmati rice, naan bread and pappadums.


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