INDIAN CURRIED SPINACH DIP
This recipe for curried spinach dip is very easy to make. If you like North Indian cuisine, you will really like this dish as it uses many of the classic Indian spices like turmeric, cumin, and curry powder. Serve with pita chips.
Provided by Eric
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Pull thawed and drained spinach apart and place it in a small bowl to use later.
- Mix cumin, curry powder, turmeric, and cayenne pepper together in a bowl and set spice mixture aside.
- Dissolve bouillon cube in warm water in a bowl and set aside.
- Heat oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 4 minutes. Add garlic and cook another 3 minutes. Add spice mixture and spinach to the skillet and stir well to combine. Pour vegetable bouillon into the skillet. Reduce heat to low and simmer until most of the moisture has cooked off, about 5 minutes. Remove from heat.
- Mix yogurt and cream cheese into the spinach mixture in the skillet. Season with salt and pepper.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 8.2 g, Cholesterol 26.2 mg, Fat 12 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 5.7 g, Sodium 168.7 mg, Sugar 2.8 g
SPINACH CURRY (INDIAN PALAK CURRY)
Easy to make, delicious and healthy spinach curry made in Indian style with spices. Goes well with naan, roti or any flavored rice like jeera rice.
Provided by Swasthi
Categories Side
Time 30m
Number Of Ingredients 17
Steps:
- Rinse and chop onions, spinach, ginger, garlic and green chillies.
Nutrition Facts : Calories 235 kcal, Carbohydrate 16 g, Protein 5 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 735 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
SAAG (INDIAN SPINACH)
An Indian spinach dish similar to that served in Indian restaurants. This is great as a main course or served as part of a larger meal. Serve with basmati rice and a little raita if you like. The dish is also great with the addition of paneer cubes or boiled potatoes - though I love it plain.
Provided by GreenGal
Categories Spinach
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion in oil on medium high along with ginger and garam masala until onions are translucent and begin to pick up some color.
- Add minced garlic to pan, and cook briefly to soften. Do not allow the garlic to burn - lower heat if necessary.
- Add tomatoes and cook for 2-3 minutes. Incidentally, you can add a little more or less tomato depending on what you have available, slight differences in quantity will not be noticeable.
- Stir in yogurt. Do not worry if the yogurt separates.
- Add curry powder, coriander, cumin, sugar, and salt.
- Add bag of frozen spinach and mix well to combine. There is no need to defrost first if you use a the bagged spinach. If you are using the frozen block, I would advise defrosting first. You can also use the equivalent of fresh spinach.
- Add about a cup of water to the pot and cover. Simmer on medium for approximately 30 minutes. Spinach is done when the color has changed from the initial bright green to a much less vibrant green (almost brownish). If you crank up the heat, it is possible to cook this a little faster, but you have to pay attention to the moisture level. You may have to add more water throughout the cooking process if it cooks off.
- Once the spinach is fully cooked, remove the lid and cook off any remaining liquid. The spinach should be moist, but there should not be much liquid free in the bottom of the pan.
- Remove pan from heat.
- Using an immersion blender, blender, or food processor, puree the spinach. Leave it as chunky as you like. You can also choose to puree only half of the mixture if you like bigger pieces of spinach.
- Add further salt to taste.
- I have found that I have to fine tune the spices every time I make this dish depending on how I feel that day. For me, adding further small amounts of coriander is the key.
- If you like, potatoes, paneer cubes or chick peas may be added at this point.
- ***NOTE*** It is very helpful to prepare all ingredients in advance of cooking so that they can be added quickly during the cooking process. I recommend combining the components of each step beforehand (i.e. pre-measuring the spices together) so that you can just dump everything in quickly as you go.
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
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
EASY INDIAN CURRY DIP
This mayo and sour cream dip is flavored with warm Indian spices. Using garlic salt and dried onion and spices make it quick and easy to mix together. It's perfect to serve with vegetable trays and for assorted crackers and chips instead of your typical ranch dips.
Provided by Tammy Lynn
Categories Ingredients Herbs and Spices Recipes Seasoning Mix Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 2.1 g, Cholesterol 11.5 mg, Fat 14.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 199.8 mg, Sugar 0.3 g
SPINACH AND CHEESE CURRY (PALAK PANEER)
A classic Indian vegetarian curry that is timeless, easy to prepare and has a rich rustic flavour.
Yield To Serve 4 to 6
Number Of Ingredients 15
Steps:
- If you are using fresh spinach leaves, blanch. To blanch the spinach, bring a large pot of water to a rolling boil. Drop spinach leaves in the pot and cook for 2 minutes. Remove from heat and drain the water.
- If you are using frozen spinach leaves, steam. To steam the spinach, bring a large pot of water to boil. Put frozen spinach in a colander or steamer and place inside the pot. Cover and steam for 8 to 10 minutes. Remove from heat.
- In a blender, combine onion, ginger, chili and half of the spinach with 1/2 cup of water. Blend to a smooth paste.
- Heat oil in a deep, heavy bottomed saucepan on medium. Add bay leaf, cinnamon and peppercorns. When the spices start sizzling, add the onion-spinach paste. Sauté and cook for two minutes until the mixture starts becoming richer and darker in colour. Reduce heat to low.
- Blend the remaining spinach with 1/2 cup of water to a smooth paste. Add this to the saucepan. Add cumin, salt and nutmeg. Add the paneer. Cover and cook for 20 minutes, stirring every now and then to make sure the curry doesn't stick. Feel free to add a bit of water if you think the curry is becoming too thick.
- Adjust seasoning, add cream and chaat masala (if using) and cook for 5 more minutes. Remove from heat and serve hot with naan bread or rice.
- My Notes -
- Indian restaurants usually deep fry the paneer cubes before adding to the curry. This tastes sensational and must be tried at least once. If you would like the smokey flavour of the paneer but want a healthier option, grill the paneer on a griddle or hot plate before adding to your curry.
- This dish is also great as a chunky dip served with poppadums at an Indian banquet.
INDIAN SPINACH SALAD
A delicious spinach salad with apples, nuts, raisins and a curry/chutney dressing. Sounds wonderful!
Provided by DailyInspiration
Categories Salad Dressings
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine vinegar, oil, chutney, sugar, curry powder and mustard in a jar. Shake and chill. Place torn spinach in a large bowl; top with apples, raisins, peanuts and green onions. Shake dressing and pour over salad and toss. Prep time does not include refrigeration time for dressing.
Nutrition Facts : Calories 222.6, Fat 15.5, SaturatedFat 2.1, Sodium 45.9, Carbohydrate 19.7, Fiber 3.7, Sugar 12.6, Protein 5.3
CURRIED SPINACH DIP
Categories Condiment/Spread Food Processor No-Cook Cocktail Party Low Fat Vegetarian Quick & Easy Yogurt Buffet Curry Spinach Spring Sour Cream Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Stir curry and cumin in small dry skillet over medium-low heat just until fragrant, about 45 seconds. Remove from heat.
- Combine chopped spinach, nonfat sour cream, nonfat yogurt and minced garlic in processor. Blend until spinach is pureed. Add curry mixture and hot sauce and process until blended. Season to taste with salt and pepper. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and refrigerate.)
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