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Saag is a Punjabi term used for leafy green preparations made with spinach and authentic Indian spices. You can make saag wala using the meat of your choice (chicken, lamb, or beef).

Let’s see the recipe for this delicious dish:

Ingredients Required:

  • 500 grams of boneless chicken
  • 2 cups of spinach (chopped)
  • 1 onion (finely chopped)
  • 3-4 garlic cloves (chopped)
  • 1-inch piece of ginger (grated)
  • 1 tomato (chopped)
  • 2 green chillies (chopped)
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 tsp garam masala powder
  • Salt to taste
  • 2 tbsp oil


  • Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter for a few seconds.
  • Add finely chopped onions and saute until they turn golden brown.
  • Add chopped garlic, grated ginger, and green chillies—Saute for a minute or until the raw smell disappears.
  • Add boneless chicken, salt, coriander, chilli, turmeric, and garam masala powder. Mix well and cook for 10-12 minutes until the chicken is tender and cooked through.
  • Add chopped spinach leaves and stir until they wilt down. Cover the pan and cook for another 5-7 minutes until the spinach is cooked through.
  • Once the chicken and spinach are cooked, turn off the heat and let it cool for a few minutes.
  • Using a blender, blend the mixture to a smooth consistency.
  • Pour the mixture back into the pan and bring it to a simmer over low heat. Cook for another 5-7 minutes until the gravy thickens.
  • Serve hot with rice or naan bread.

Tip: To get the perfect saag wala consistency, grind the mixture really well. You can use a food processor or a blender to get a smooth puree.

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