Nilgai Saag (Meat and Spinach Curry)
Nilgai Recipe
1Setup & Prepare
About This Recipe
Punjabi curry with nilgai and spinach in ginger-garlic spice sauce—nutritious, flavorful, authentic.
Cultural Context
(145 words) Saag, the spinach-based curry from Punjab, represents North Indian home cooking at its nutritious and delicious best. While palak paneer (spinach with cheese) dominates restaurant menus, saag gosht (meat with spinach) is beloved home dish. The preparation combines braised meat with pureed spinach, ginger, garlic, and warming spices. Nilgai creates exceptional saag—the lean meat pairs perfectly with iron-rich spinach while absorbing aromatic spices. This preparation honors nilgai's Indian origins through authentic regional cooking popular in Texas's Indian-American communities. Nilgai saag represents healthy wild game cooking—lean protein with nutrient-dense greens in flavorful preparation. The dish proves exotic game can embrace traditional ethnic recipes while delivering nutritional benefits. Served with roti or rice, nilgai saag creates satisfying meal that bridges hunting tradition and cultural heritage through food.
2Ingredients
Shopping List
3Cooking Instructions
- Blanch fresh spinach in boiling water for 2 minutes. Drain and plunge into ice water. Squeeze dry and puree coarsely. Set aside.
- Heat ghee in heavy pot over medium-high heat. Add onions and cook for 12-15 minutes until deep golden brown.
- Add ginger-garlic paste and green chilies. Cook for 2 minutes until raw smell disappears.
- Add nilgai cubes and cook over high heat for 5-7 minutes, stirring to seal meat.
- Add tomato puree and cook for 5 minutes.
- Add all spice powders and cook for 1 minute, stirring constantly.
- Add yogurt gradually, stirring to prevent curdling. Cook for 3 minutes.
- Add water and salt. Bring to boil, then reduce to simmer. Cover and cook for 1½ hours until nilgai is very tender.
- Add pureed spinach and mix well. Simmer uncovered for 10 minutes.
- Stir in cream if using. Taste and adjust seasoning. Serve hot with roti or basmati rice.
4Chef's Notes & Pairings
Chef's Notes
- Fresh spinach provides superior flavor and color to frozen.
- Don't skip browning onions—it creates essential sweetness.
- The spinach should be coarsely pureed, not smooth paste.
- Yogurt adds traditional tang—add gradually to prevent curdling.
- This is healthy, nutrient-dense wild game preparation.
Wine Pairing
Indian Pale Ale or Pinot Gris – Hoppy beer complements spices and spinach, or try Pinot Gris.
Nutrition Facts
(per serving) Calories: 425 | Protein: 46g | Fat: 20g | Carbohydrates: 18g | Iron: 8.4mg
