Saagwala sauce

Wow! This is a delicious and easy to make sauce. Ring the changes by adding different proteins to the sauce. Watch the video on how to make this sauce.


Saagwala sauce


Serves 4

2 Tbsp canola oil
1 onion, finely diced
3 cloves garlic, peeled and crushed
2 Tbsp crushed ginger
2 tsp curry powder
2 tsp garam masala
2 large tomatoes, diced, or 1 x 400g can chopped tomatoes
600g fresh or frozen spinach, roughly chopped
¾ cup water
½ cup plain, unsweetened yoghurt


Heat oil in a large saucepan.
Add onion and cook over a low heat until lightly browned and translucent.
Add garlic, ginger, curry powder and garam masala. Stir and cook for a further minute.
Add tomatoes, spinach and water.
Cover with a lid and cook over a low heat for approximately 15-20 minutes or until spinach is very soft.
Remove from heat and stir through yoghurt.
Use chunky-style or blend for a smooth sauce.
Serve with a protein as suggested below. Be sure to heat mixture until steaming hot.

Add one of the following proteins to the finished sauce:

  • 250g Paneer (Indian strained cheese) diced
  • 250g Haloumi cheese, grilled and diced
  • 2 cups shredded chicken. Continue to cook until the chicken is thoroughly reheated.
  • 2 cups, drained, rinsed chickpeas

Nutrition Information Panel

Per Serving [4 Serves]
Energy 523kj
Total fat 8.2g
- saturated fat 0.7g
Carbohydrates 6.3g
- sugars 5.5g
Fibre 5.6g
Sodium 38mg