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Homemade Shrimp Saag photo

Shrimp Saag

This Shrimp Saag is a flavorful, nutritious dish combining succulent shrimp with a richly spiced spinach sauce!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 2 onions finely chopped
  • 2 tablespoons oil neutral oil for sautéing
  • 1 cup broth vegetable or chicken
  • 2 teaspoons ground coriander
  • 1 teaspoon ground fenugreek
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt to taste
  • 1 teaspoon turmeric
  • 1 teaspoon ground cardamom
  • 1 teaspoon cayenne pepper for heat (adjust to taste)
  • 1 inch piece of ginger fresh and grated
  • 2 cloves garlic minced
  • 3 tablespoons oil more for cooking the shrimp
  • 1 tablespoon tomato paste for a touch of acidity
  • 2 tablespoons water to help create the sauce
  • 1 cup frozen chopped spinach thawed and drained
  • 1 lb raw peeled shrimp the star of the dish

Equipment

  • Large skillet
  • Cutting board
  • Sharp knife
  • Measuring Spoons
  • Spatula or wooden spoon
  • Mixing Bowl

Method
 

Directions: Shrimp Saag
  1. In a mixing bowl, combine the shrimp with half of the turmeric, cayenne pepper, salt, and a tablespoon of oil. Toss to evenly coat the shrimp and set aside for about 15 minutes to marinate.
  2. In a large skillet, heat 2 tablespoons of neutral oil over medium heat. Add the chopped onions and sauté until they turn soft and golden brown, about 5-7 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant. Then add the remaining spices: ground coriander, fenugreek, garam masala, cumin, paprika, and the rest of the turmeric. Stir well to coat the onions.
  4. Add the thawed spinach to the skillet and mix well. Pour in the broth and tomato paste, stirring to combine. Let this simmer for about 5-10 minutes, allowing the flavors to meld.
  5. Gently add the marinated shrimp to the skillet, stirring to incorporate them into the spinach sauce. Cook for about 5-7 minutes, or until the shrimp are pink and opaque.
  6. Taste the Shrimp Saag and adjust the seasonings if necessary. Serve hot with your choice of basmati rice or naan, and enjoy!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze Shrimp Saag in a freezer-safe container for up to 2 months.
  • Gently reheat on the stovetop over low heat, adding a splash of water or broth if necessary.