FYI 'Saag' is just a generic name to refer to gravy dishes, that are eaten with chapatis. There are hundreds of varieties of saag.

Thanks, I always thought saag was any sauce made primarily from leafy greens

I'm Indian and for me saag is "leafy greens" too. Spinach to be more particular.

The thing is that in India some meanings change with geography and location. For example, for me bhujia meant this [1] for the longest time. However, when I moved to a different part of the country, bhujia also meant potato fritters. Then, there is bhaji which means fried veggies. But some people also call potato fritters as bhaji.

[1] https://en.wikipedia.org/wiki/Bikaneri_bhujia

Aha that makes sense, thanks

In the U.K. (at least while I was growing up) we had ‘Bombay mix’[1] which included your version of bhujia.

Bhaji and Pakora seem to be interchangeable in British-Indian cuisine. If the bulk is onion it’s called a bhaji, otherwise pakora.

Halwa is another one that can be wildly different, it seems. Though most parts of the world have their own version I guess, all irresistible but very different.

[1] https://en.wikipedia.org/wiki/Bombay_mix?wprov=sfti1

Saag is just a kind of spinach.

I wonder if they meant saag paneer. The first google result for that recipe lists 21(!) ingredients and a 1 hr 20 minute prep time, but a difficulty of "Easy".

That's funny, when I googled it the first result was showing a 5 minute prep time and 15 minute cooking time. I've noticed that with Indian food there's many ways to skin the cat. If you start with fresh spinach you'd have a different prep time than with frozen spinach.

The one that showed up uses frozen spinach - https://www.foodnetwork.com/recipes/aarti-sequeira/saag-pane...

I think you mean palak paneer [1] and with 21 ingredients you're certainly looking at a complex and the "party" version of the dish.

[1] https://en.wikipedia.org/wiki/Palak_paneer