Reviewed: Feb. 7, 2013

This recipe is fantastic. I didn't use any ginger because my wife hates it, and it did take far longer than an hour but well worth it.

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Reviewer:

dabbot

Reviewed: Apr. 7, 2013

I don't give many 5-star ratings and this isn't a perfect recipe, but it produced the best saag I have made so far (after trying three other recipes). I am puzzled by the reviews that say this is bland. My husband and I like our food heavily seasoned (and spicy). Both of us were pleasantly surprised when we didn't feel the need to add chile paste, hot sauc, etc! I admittedly measured the spices generously, and I did use coconut milk instead if cream, too. In fact, I found that for the amount if spinach I used (1 lb), I needed to add almost a whole can of coconut milk to get the consistency I wanted. My Indian grocer was out of fresh fenugreek, so I used a couple tablespoons of dry fenugreek leaves, and they added a lot of flavor. I also made the paneer from scratch . . . Yum! I will definitely be using this recipe again.

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Reviewer:

Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

Reviewed: May 9, 2013

I also found this to be somewhat bland, but my roommate loved it. I used coconut milk and homemade paneer and added some kale. I'll make this again, and spice it up according to my taste.

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Reviewer:

Jet

Reviewed: Nov. 29, 2012

To make this truly authentic, use ghee instead of oil and get the fresh dried garam masala and grind it up. This dish came out delicious, but definitely took longer to cook then the prep/cook time designated.

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