A couple friends in Boston intro'd me to the glorious world of Indian food while I was living there in 2008. I immediately fell in love with Saag, and I dreamed of being able to cook it. The complexities of indian food were intimidating but after attempting it with this recipe, I learned that the flavor is truly the only thing that is complex. This recipe is also gluten-free (for the glutards like me) and dairy-free, using light gluten-free mayo as a sub for the traditional yogurt :) It works really well to pack into homemade frozen lunches, and in fact, the flavors seem to meld together even more intensely post-freeze.

Share: