Saag (spiced spinach) base
A smooth, gently spiced spinach sauce for saag paneer, saag aloo, saag chicken and more.
Make this once, then cook it into 23 different dishes.
- Time40 mins
- LevelEasy
- Costabout £0.53 a head
- Makesabout 800 ml, enough for 2 saag dishes for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Squeeze the thawed spinach hard in a clean tea towel to remove as much water as you can, then roughly chop it.
- 2
Heat the oil in a large pan over a medium heat. Add the cumin seeds and let them sizzle for 20 seconds.
0 min 20 s - 3
Add the onion and a pinch of salt and cook for 8 minutes until soft and golden. Add the garlic, ginger and green chillies and cook for 2 minutes.
10 min - 4
Stir in the tomatoes, coriander and turmeric and cook for 5 minutes until the tomatoes have broken down.
5 min - 5
Add the spinach, water and the rest of the salt. Cook for 10 minutes, stirring, until the spinach is hot and the flavours have blended.
10 min - 6
Stir in the garam masala. Blend until smooth, or blend half and leave the rest coarse. Measure it: you want about 800 ml.
- 7
Cool quickly by standing the pan in cold water, then portion into 350 ml tubs and chill or freeze within 1 to 2 hours.
About saag (spiced spinach) base
Saag spinach base is a smooth, lightly spiced purée of spinach, onion, tomato, garlic and ginger used for saag paneer, saag aloo, saag chicken, saag lamb and similar dishes. Saag means leafy greens in Hindi and Punjabi. In Punjab it is traditionally made from mustard greens, but spinach is the common version in UK curry houses.
The base tastes green, savoury and earthy, with a gentle warmth from green chilli and garam masala. It is not creamy by itself. The creaminess of a restaurant saag comes from cream or yoghurt, added to each dish.
This base is vegan and free from gluten, dairy, egg and nuts. Frozen leaf spinach gives a reliable, deeply green result, and it is cheaper than fresh. Use about 350 ml per dish for 4 people.
Tips
- Squeeze thawed frozen spinach very dry in a clean tea towel. Watery spinach makes a thin, pale sauce.
- Do not overcook fresh spinach. A minute or two in the pan is enough, as it keeps the colour.
- Blend half and leave the rest coarse for a textured, home style saag.
- Finish each dish with a swirl of cream, yoghurt or coconut cream, a squeeze of lemon, and a spoonful of ghee or butter if you like.
- A pinch of nutmeg works well with spinach.
Storing and freezing
Cool quickly (spinach holds heat) and chill within 1 to 2 hours. Keeps for 3 days in the fridge or 3 months in the freezer in 350 ml portions. Reheat until steaming hot all the way through, and do not reheat more than once.
Dishes you can make with saag (spiced spinach) base
Salmon Saag (Salmon in Spiced Spinach)
DFEFNFPalak Mushroom (Spinach and Mushroom Curry)
DFEFNFSaag Chicken Korma
DFEFNFTwo-Curry Paneer Supper (Makhani and Saag)
GFEFNFRoast Tikka Chicken Legs with Saag and Rice
GFEFNFSaag Aloo (Spinach and Potato Curry)
GFDFEFPalak Paneer Kathi Rolls (Spinach Paneer Wraps)
EFNFVKeema Palak (Minced Lamb with Spinach)
GFDFEFDal Palak (Red Lentil and Spinach Dal)
GFDFEFJhinga Palak (Prawn Saag)
GFDFEFPalak Paneer Kofta Curry (Spinach Cheese Dumplings in Saag)
GFEFNFPalak Paratha (Spinach Flatbreads)
DFEFNFQuestions
Can I use fresh spinach?
Yes. You need about 800 g of fresh leaves, which wilt down to a small amount. Wash, wilt in a pan and squeeze out the water before blending.
Can I freeze saag?
Yes. Freeze the plain base in 350 ml portions for up to 3 months. Add cream or yoghurt when you reheat and make the dish.
Why has my saag gone brown?
It was overcooked or cooked too slowly. Cook spinach briefly and cool the base fast. A squeeze of lemon helps hold the colour.
Is saag base vegan and gluten free?
Yes. It is made with vegetables, oil and plain spices. Use a gluten free garam masala if you are coeliac, and add dairy only to the finished dish.
What is the difference between saag and palak?
Palak specifically means spinach. Saag can be any leafy greens, such as mustard, fenugreek or spinach. In UK curry houses, saag usually means spinach.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
