CHICKPEAS WITH TOMATOES & SPINACH
For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa
Provided by Roopa Gulati
Categories Dinner, Side dish, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
- Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
- Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.
Nutrition Facts : Calories 145 calories, Fat 6 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
SAUTEED SPINACH WITH INDIAN SPICES
A fast dish to make, once the ingredients are in order. Adapted from a Martha Stewart Recipe published in 1996. Not too spicy, a nice side for Tandoori Chicken, but make sure the leaves are good and dry or it will turn out too wet.
Provided by zeldaz51
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a high straight-sided medium skillet, melt the butter over medium-high heat. Add the shallots and the garlic, and cook until shallots are lightly browned, 2 to 3 minutes.
- Stir in ginger, cumin, and turmeric, and cook for 30 seconds.
- Add spinach and mustard seeds; season with salt and pepper; cook, tossing until spinach is just wilted, 1 to 2 minutes. Remove from skillet, and serve immediately.
QUICK AND EASY SAAG BHAJI {SPINACH CURRY}
The Spinach in this recipe takes on the spicy flavors beautifully - It's the perfect veggie supper or Indian side dish.
Provided by Erren Hart
Categories Dinner
Time 10m
Number Of Ingredients 13
Steps:
- Heat the oil & butter on medium-high heat in a large, nonstick frying pan. Add the chopped onion and fry until it starts to brown.
- Add the minced garlic and cook another minute. Add the ginger and cook another minute.
- Add the cumin, turmeric, garam masala, and tomato paste. Stir to combine. Slowly stir in the stock, followed by the cilantro.
- Add the spinach cook until it wilts season to taste.
Nutrition Facts : Calories 141 kcal, Carbohydrate 9 g, Protein 4 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 159 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CHICKEN SAAG (CHICKEN AND SPINACH CURRY)
This quick and easy Chicken Saag (palak chicken) is the fastest curry you'll ever make from scratch. It's healthy and delicious with a flavor bomb of spices. You'll never need to order Indian takeout again with this recipe in your arsenal.
Provided by Victoria
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat (if you plan to double the recipe, definitely use a pot instead of a skillet so you have room for all the spinach!). Add the onion, garlic, and ginger and saute until softened, about 4 to 5 minutes, stirring regularly, and lowering heat to medium-low if it starts to brown too quickly.
- Over medium heat, add the salt, coriander, garam masala, turmeric, cumin, cardamom, and chili powder, and stir on medium-low heat until fragrant, about 30 seconds or so. Dissolve the tomato paste in the water by stirring vigorously together in a measuring cup or bowl. Then stir into the spices in the pan, creating a thick spiced sauce, about 1 minute.
- Add the spinach and gently stir to combine, as the skillet will be very full. Cover and raise the heat to medium-high, allowing the spinach to start to wilt. Occasionally remove the lid, stir, and then cover again until most the spinach has begun to wilt, about 3 to 5 minutes (can depend on the size of your spinach leaves). Remove the lid and finish stirring the spinach until it is completely wilted but still bright green, another minute.
- Transfer spinach mixture to a blender and puree until relatively smooth but still a bit chunky (you don't want it to be super smooth, a bit of texture is good). Taste and adjust salt and spice if necessary.
- Meanwhile, wipe the skillet clean with a paper towel, return it to medium-high heat, and add 1 tablespoon of oil. When the oil is hot, add the cubed chicken pieces, sprinkle salt over the top to season, and cook until almost completely cooked through, about 5 to 7 minutes. Pour the spinach mixture back over the chicken, using a rubber spatula to get every last bit out of the blender, and cook for another 2 to 3 minutes to allow the flavors to meld and the chicken to finish cooking. Stir in the yogurt, and serve immediately with basmati rice and/or naan.
Nutrition Facts : Calories 438 kcal, Carbohydrate 26 g, Protein 18 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 1504 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
FRESH SPINACH WITH CUMIN
Provided by Pierre Franey
Categories easy, quick, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cut away and discard any tough spinach stems and blemished leaves. Rinse the spinach and drain well.
- Heat the butter in a large skillet and add the spinach, salt and pepper and the cumin. Stir as the spinach wilts. Cook and stir over high heat until the spinach is totally wilted and the moisture evaporated. Do not overcook. Remove from heat and serve.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 414 milligrams, Sugar 1 gram, TransFat 0 grams
EASY INDIAN CREAMED SPINACH
Easy Indian Creamed Spinach is a deliciously easy variation of the traditional Indian Saag. Made with fresh tender baby spinach, this dish can be on the table in 20 minutes.
Provided by Karrie | Tasty Ever After
Categories Main Course Side Dish
Time 20m
Number Of Ingredients 12
Steps:
- In a large skillet, sauté spinach in ¼ cup water over medium-high heat until wilted, about 5 minutes. Remove cooked spinach from the pan and set aside to cool. **Skip this pre-cooking step if using frozen spinach**
- In the same pan, add the olive oil and reduce heat to medium, then add the tomato, garlic powder, onion powder, garam masala, jalapeño, turmeric, ginger, and salt. Stir and cook for about 5 minutes or until tomato is soft. Using the back of a wooden spoon, smash the tomato into the bottom of the pan to break it up.
- Once the pre-cooked spinach has completely cooled, squeeze out any excess water and run a knife through it to chop it up. (If using frozen chopped spinach, thaw it and squeeze all the water out of it).
- Add the chopped spinach to the pan with the spiced tomato mixture, stir well to combine, and heat through. Reduce heat to low.
- Add the heavy cream to the spinach mixture and stir well. Simmer over low heat until mixture is heated through, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 163 kcal, Carbohydrate 6 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 48 mg, Sodium 204 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
INDIAN-SPICED SPINACH (SAAG)
Indian-Spiced Spinach (also known as Saag) is a gluten-free side dish that can be made vegan or vegetarian, or with chicken. Layered with Indian flavours (onion, ginger, garlic, coriander, cumin, and cardamom), but simple to prepare, you can make it in about 30 minutes. Makes 4 servings.
Provided by sylvia
Categories dinner, lunch, side
Time 30m
Number Of Ingredients 14
Steps:
- Defrost and cook the spinach according to the package directions. Set aside
- Fry the onions, ginger, and garlic in the oil over medium heat, for about 4 or 5 minutes or until lightly browning.
- Add the dry spices and continue frying fo another 15 minutes. You will need to stir this every few minutes or so. The mixture will get dryer as you fry it. Add a tablespoon of water when it gets too dry.
- Add the spinach and yogurt and heat through.
- Blend until the spinach is your desired consistency. Taste, and add salt as needed. Salt will bring out all of the flavours.
Nutrition Facts : Calories 125 kcal, Carbohydrate 9 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 76 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
SPINACH AND CHICKPEA BAKE
This spinach and chickpea bake is easy, delicious and super healthy- a breakfast your body will thank you for!
Provided by Abril Macías
Categories Breakfast
Time 35m
Number Of Ingredients 19
Steps:
- Blanch leaves (only do this step if the spinach is fresh and unfrozen): Prepare a small pot of salted boiling water and a bowl with ice water. Add the spinach, parsley and basil to the boiling water and blanch for 15-20 seconds. Immediately sieve and place on the ice water until the leaves have completely cooled. Separate water from leaves, press the leaves against the sieve to release all of the absorbed water.
- Blend green leaves with water until processed and smooth.
- Preheat the oven to 400 F.
- In a medium cast iron pan or oven proof pan heat the olive oil over medium-low heat. Add the diced onion and minced garlic. Cook until it begins to brown on the edges. Take off the heat and add chickpeas, spinach green juice, lemon juice, cumin, paprika, nutmeg and salt and pepper to taste. Mix until combined.
- Use a spoon to create 4 small wells; crack an egg into each well. Sprinkle them with salt, black pepper and paprika. Bake until eggs are just set, about 10 minutes.
- Top with crumbled ricotta, chili flakes and green leaves to serve.
Nutrition Facts : Calories 330 kcal, Carbohydrate 23 g, Protein 23 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 343 mg, Sodium 513 mg, Fiber 7 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving
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