Shrimp Saag


Bold & Healthy Flavors

Published by Black Dog & Leventhal

This image courtesy of Joseph DeLeo

Saag is a mild Indian curry made with spinach. Indians tend to cook spinach much longer than we do, so frozen spinach will work fine for this recipe.


Cooking Methodsauteeing



Total Timeunder 30 minutes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free


Taste and Texturegarlicky, savory, spiced


  • 1 tablespoon olive or canola oil
  • 1 onion, finely chopped
  • 2 teaspoons minced fresh ginger
  • 2 cloves garlic, minced (2 teaspoons)
  • ½ teaspoon cumin seeds
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • Pinch of ground cloves
  • 1 bay leaf
  • 1 cup clam broth or fish stock (approximately)
  • 2 12-ounce bags fresh spinach, finely chopped (or 2 packages frozen)
  • 1½ pounds large shrimp, peeled and deveined
  • Salt and freshly ground black pepper
  • 3 tablespoons finely chopped cilantro or parsley, for garnish


  1. Heat the oil in a sauté pan. Add the onion, ginger, garlic, spices, and bay leaf, and cook over medium heat for 3 minutes, or until soft but not brown. Add the clam broth and bring to a boil. Stir in the spinach and cook for 10 to 15 minutes, or until the spinach is soft and mushy. If the mixture dries out too much, add more clam broth.

  2. Stir in the shrimp and simmer for 1 to 2 minutes, or until cooked. Remove and discard the bay leaf. Season with salt and pepper. Transfer to a serving dish, garnish with the cilantro, and serve at once.


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