Saag, or palak, dishes are spiced purees of spinach or other greens common in northern India and eastern Pakistan. They often contain additional ingredients such as potatoes, fresh cheese, chicken or chickpeas to make a more substantial dish.

Saag makes a tasty and nourishing meal when paired with chapati or naan.

4 to 6 servings

Ingredients Oil or ghee -- 2 tablespoons

Onion, chopped -- 1

Garlic, minced -- 6 cloves

Gingerroot, minced -- 1 tablespoon

Coriander, ground -- 2 teaspoons

Turmeric -- 1/2 teaspoon

Cayenne pepper (optional) -- 1/4 to 1/2 teaspoon

Spinach, chopped -- 1 pound

Water -- 1 cup

Salt -- 1 teaspoon

Yogurt -- 1 cup

Cream (optional) -- 1/4 cup

Method Heat the oil or ghee in a large pot or saucepan over medium flame. Add the onions and saute until translucent. Add the garlic, ginger and spices and saute for another 2 to 3 minutes. Stir in the spinach, water and salt and bring to a boil. Reduce heat to low and simmer for another 10 to 15 minutes. Remove from heat, allow to cool a bit. Then use a blender or food processor to puree in batches. Return the puree to the pot. Add a little water if necessary and simmer another 5 to 10 minutes. Stir in yogurt and return to brief simmer and immediately remove from heat. Stir in the optional cream, adjust seasoning and serve.