Saag Singhade: Creamy Spinach with Water Chestnuts
40 minutes
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About Saag Singhade: Creamy Spinach with Water Chestnuts
Craving a vibrant, flavorful dish with a satisfying crunch? This Saag Singhade, a simple yet elegant Indian recipe, delivers just that! Imagine tender spinach mingling with crisp water chestnuts in a creamy, aromatic sauce.The secret lies in the delicate balance of spices. A touch of green chili paste adds a gentle warmth, while cinnamon creates a rich, inviting aroma. It's a healthy and satisfying meal, perfect as a side or a light lunch.Explore the delightful versatility of spinach and water chestnuts with this must-try Saag Singhade recipe. You'll be hooked from the first bite!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Produce
- 1 cup Spinach fresh or frozen
- 250 gm Water Chestnuts boiled
- 1 Tbsp Chili Paste green
Dairy
- 2 Tbsp Yogurt
- 1 Tbsp Heavy Cream
Spices & Flavoring
- 1 tsp Garam Masala
- 1/2 tsp Cinnamon ground
- 1 1/2 tsp Salt or to taste
Other
- 1 Tbsp Oil vegetable or canola
Instructions
- Blanch the spinach in boiling water for a minute or two until wilted. This helps retain its vibrant green color. Immediately transfer the spinach to an ice bath to stop the cooking process. Once cooled, blend the spinach into a smooth paste.
- Heat the oil in a pan over medium heat. Add the green chili paste and ground cinnamon. Sauté for about 30 seconds until fragrant.
- Add the spinach paste to the pan and stir well to combine. Cook for 2-3 minutes, allowing the flavors to meld.
- Stir in the plain yogurt and garam masala. Cook for another minute. The yogurt adds a creamy richness to the dish. Be careful not to overheat, as it can curdle.
- Gently fold in the boiled water chestnuts and salt. Simmer for a few minutes until heated through. The water chestnuts will add a pleasant textural contrast.
- Finish by stirring in the heavy cream. This adds a final touch of richness and luxuriousness. Serve hot as a side dish or enjoy it as a light meal.
Recipe Notes
Good To Know
- This dish pairs well with chapati, steamed rice, jeera rice, and paratha.
- For extra texture and flavor, reserve a few water chestnut slices to stir in at the end for both soft and crunchy bites.
- For a rich, restaurant-style finish, temper cumin seeds and a pinch of asafoetida in hot oil, then drizzle this over the dish just before serving.
- To make this recipe vegan, substitute yogurt with thick coconut yogurt or blended silken tofu.
- Add a squeeze of lemon and a sprinkle of roasted sesame seeds just before serving for a bright, nutty contrast.
Expert Tips
- Adjust the spice level by adding more or fewer green chilies according to your preference. Taste and adjust as you go.
- If using frozen peas, add them towards the end of cooking to prevent them from becoming mushy.
- For a smoother sauce, you can blend a portion of the cooked dish before adding the final touches.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if needed to prevent drying out.
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Recipe Nutrition
Calories: 74kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 3420mgSugar: 1g
Geeta Biswas
Articles: 919
5 Comments
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Great recipe! I’m eager to try it.
Such a beautiful dish! Can’t wait to try it.
This is so inspiring! Can’t wait to cook it.
This looks so tasty! Thank you.
Absolutely wonderful! Can’t wait to make it.