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Prawn Saag

4 servings
10 minutes


Ethnic Cuisine

Nutritional Facts Per Serving

16.7 g
4.4 g
0.8 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 166
  • Fat 8.3 g
    • Saturated   0.8 g
    • + Trans 
  • Cholesterol 118 mg
  • Sodium   285 mg
  • Carbohydrate 4.4 g
    • Fibre   0.8 g
    • Sugars  
  • Protein 16.7 g
    • Vitamin A 29 %
    • Vitamin C 5 %
    • Calcium 7 %
    • Iron 20 %


Heat the oil in a skillet set over medium-high. Add the prawns and cook 1 minute per side. Transfer prawns to a plate.
Add the onions and garlic to the skillet and cook until softened, about 2 minutes. Mix in the cumin, turmeric and cardamom and cook 1 minute more. Add the spinach and stock to the skillet, bring to a simmer, and simmer 1 minute, just until the spinach wilts. Transfer the spinach mixture to a food processor or blender. Pulse until smooth.
Return spinach mixture to the skillet. Add the prawns and simmer and cook 1 minute more, or until the prawns are cooked through. Season saag with a bit of salt, if needed, and serve.
Note: After peeling, if you wish to devein the prawns, use a small paring knife to make a lengthwise slit along the back of each prawn. Pull out, or rinse out with cold water, any dark vein material. Pat prawns dry before using.

Serving Suggestions

Serve the prawns with a couple of side dishes you create from recipes in our website collection, such as Almond and Raisin Rice Pilaf, and Roasted Cauliflower with Cumin and Lime.

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