Reviewed: Feb. 22, 2009

This came out very well, I made my own paneer and cubed it up to add to the greens.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

QuakerBaker

Cooking Level: Expert

Home Town: Monticello, Indiana, USA

Living In: Carthage, Texas, USA

Reviewed: Apr. 15, 2009

YUM! this is a great saag recipe! It came out great! I used 1lb Spinach, 1/2 lb rainbow chard and 1/2 lb collard greens. This dish stole the show for our Indian Food night. Everyone loved it! I was surprised how much the greens cooked down. I was sure there'd be leftovers but it was all devoured! Thanks for the great recipe -I'll be making this again in the future!

Was this review helpful? [ YES ]
26 users found this review helpful

Reviewer:

Yaylie

Cooking Level: Intermediate

Living In: Longmont, Colorado, USA

Reviewed: Apr. 29, 2009

I used this recipe and included potatoes, tomatoes, and onions. It was wonderful! The saag has a good spice balance. and was very flavorful.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Jack

Reviewed: May 24, 2009

I questioned myself every step of the way as I made this, but it turned out phenomenal. I served it over basmati rice with tandoori chicken.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

ClintonDowns

Reviewed: Jun. 4, 2009

This was another attempt at my "first" attempt at Indian food, the coloring was spot on, however, the flavors left a little something to be desired. I don't know if it was my use of the chiles from my local Indian foods store or that some of the spices I had bought for the dish were past their prime. I also added paneer that I purchased to make it like the order from my local Indian restaurant. I will try this again for sure!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Craig

Reviewed: Jul. 9, 2009

Good, but I think i might just use 2 lbs of spinach next time. I think the mustard greens made it more bitter than I would have preferred.

Was this review helpful? [ YES ]
38 users found this review helpful

Reviewer:

Sonnie

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Jul. 24, 2009

This was a very tasty recipe, especially given how quick it is. I'm still on the prowl for a slightly creamier saag recipe and will be trying the saag chole recipe next.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

Reviewed: Aug. 12, 2009

We had very bitter mustard greens, so I'm sure we did not get the ideal situation. The flavor was still quite good--can't wait to try this with better ingredients!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Tara

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Nov. 26, 2009

Great recipe! One alteration I made on the advice of a local Indian restaurant was to mix 2 tablespoons of cornstarch and 3 tablespoons of water and add this mixture and stir well once the greens have wilted. Then cover and cook for the remaining ten minutes.

Was this review helpful? [ YES ]
69 users found this review helpful