First Do No Harm

Saag (Palak)
Traditional Indian Spinach Sauce

This recipe has recently been changed to accommodate for the simple fact that organic baby spinach is sold in five ounce tubs, thus making a smaller batch is simplified. To make a larger batch, just double the recipe.


1 tablespoons Oil (macadamia nut, MCT, or olive)
Ĺ Onion, chopped
3 Cloves Garlic
Ĺ tablespoon Gingerroot, minced
1 teaspoon Coriander, ground
1 teaspoon Cumin, ground 
Ĺ teaspoon Fenugreek, ground
Ĺ teaspoon Turmeric
1 teaspoons Garam Masala
Ĺ teaspoon Cayenne pepper (to taste)
1 5 oz Container Organic Spinach, chopped
Ĺ cup Water
1-2 teaspoons Celtic Sea Salt  (to taste)

(Add after the above is blended into a beautiful green gloop.)
Ĺ cup Greek Yogurt
ľ cup Heavy Whipping Cream or ľ cup Coconut Milk Powder

This is a traditional Indian sauce to which many things are added to make some fantastic dishes.

First, Iíll teach you the sauce and at the bottom is a link to another simple recipe to which you can add this sauce.


You need either a high speed blender or a NutriBullet Rx.

This is VERY simple; just take the liquids and put those in the bottom. Then add the spices.

Next chop up the onion into medium sized chunks and add that and the garlic.

The spinach leaves will be tough. Youíll notice right away that everything below blends up nicely, but the leaves just sit there on top. So, here are a two ways to blend them up.

  1. Chop them up into smaller chunks, add about two cups, blend, and then add more.
  2. Add them slowly, turning off the machine, and pressing them down.

Now if you have the NutriBullet Rx, you can press the button till it turns red and cook for ten minutes or so. Thatís it.

If not, youíll have to cook over the stove for 10 to 15 minutes.

Now, if you taste this right away, be prepared for a little shock. IT IS BITTER!

Not to worry. In America, many Indian recipes donít add the garum masala or fenugreek, which are very fragrant but a bit too bitter for our American tastes.

Here is something my grandmother taught me: First finish the recipe by adding the Greek Yogurt and the cream (the recipe says optional, but donít believe that).

Here is the secret to a perfect Saag/Palak: Pour it into a Tupperware bowl, cover, and let sit overnight in the fridge. This gives all the spices time to intermingle, get acquainted, and, as my Sicilian grandmother used to add, "make a little love."

Speaking of Tupperware, I have a friend who's daughter is in the military and my friend sells Tupperware. I'd really appreciate it if, when you want Tupperware, that you visit my friend's site or give her a call: or phone: 218.791.6353.

For ideas on how to use this, you can search the web for the many Palak recipes, or you can check out our recipe for Chicken or Shrimp Palak.


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