Curried Spinach (Saag)

From The Indian Slow Cooker, by Anupy Singla’s

This is one of our GO TO meals in spinach season. We also freeze all the spinach we can to extend the Saag season once the last spinach crop finishes.

Slow Cooker: 5 Quart

Cooking Time:  3 hours on high, 2 hours on low

Yield: Makes 10 cups


2 pounds (1 kg) fresh spinach, washed thoroughly

2 large onions, chopped

3 fresh tomatoes (we used canned tomatoes from the farm)

1 (4 in or 10 cm) piece ginger, chopped

20 cloves of garlic, peeled

(opt) 5- 10 green Thai, serrrano or cayenne chiles, stems removed. For minimal to no heat skip or put one it. 

4 tbs ground cumin

1 mounded tbs garam masala

1 mounded tbs red chile powder

2 tsp turmeric

1 tbs salt


This is where the slow cooker works its magic because everything goes in the slow cooker and I can walk away.

Here are more details.

  • Put spinach, onion, tomatoes, ginger, garlic, chiles, cumin, garam masala, red chile powder, turmeric in the slow cooker. 

  • Cook on high for 3 hours, stirring occasionally.

  • Let the content cool and blend content smooth with an immersion stick or let the content cool and place in a blender to puree. Once blended, return to the slow cooker.

  • Add salt and cook for 1 or 2 additional hours on low. 

  • (Optional Adds) 12 ounces paneer or 1/2 cup of coconut milk for a creamer and less spicy saag.

  • Serve over basmati rice, roti, or naan.


Anupyn Singla noted that this recipe is easy to half for a smaller batch. That will provide a serving size of 5 cups.

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