Indian Spiced Sauteed Spinach Saag Food

INDIAN SPICED SAUTEED SPINACH (SAAG)

Steps:

• In a saucepan, cook oil, onions, and garlic over medium heat for a few minutes, until fragrant.
• Add fresh ginger, cumin, and turmeric and cook for another minute. (Feel free to add any spices that you like!)
• Add spinach and mustard seeds, then season to taste with salt and pepper. Toss until spinach is wilted, about another minute.
• Serve and enjoy!
• Yields ~1 ½ cups Indian spiced sauteed spinach.

SPINACH SAUTEED WITH INDIAN SPICES

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.

SAAG (INDIAN SPINACH)

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.

INDIAN-SPICED SPINACH (SAAG)

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.

SAUTEED SPINACH WITH INDIAN SPICES

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.

INDIAN SPICED CHICKEN AND SPINACH

Steps:

• In large frying pan, heat oil over medium-low heat.
• Add onion and cook until starting to soften, about 3 minutes Add garlic and ginger and cook for 2 minutes.
• Stir in cumin, coriander,,turmeric, paprika and 1 tsp of the salt.
• Cook until spices are fragrant, about 1 minute.
• Stir in jalapenos and tomatoes.
• Add cream, cinnamon stick and water and stir well.
• Add spinach.
• Bring to a simmer.
• Cover pan, reduce heat and simmer for 5 minutes.
• Stir in chicken and remaining 1/2 tsp salt.
• Cover and simmer until just done, about 10 minutes.
• Remove cinnamon stick before serving.
• Serve over basmati or regular white rice.

SAAG (INDIAN SPINACH)

Steps:

• Cook spinach with water in the microwave, 6-8 minutes, stirring every 2 minutes.
• Using a food processor or immersion blender, puree cooked Spinach to desired texture.
• In a medium pan, melt ghee over medium heat.
• Add in the onion, stir, and cover for 4-5 minutes.
• Add garlic and ginger, and cook for 4-5 minutes more, stirring constantly.
• Add tomato puree, and cook uncovered over medium heat until most of the liquid has evaporated, stirring frequently.
• Add the pureed spinach to the pan, stir to combine.
• Add all of the spices, stir well and cook for 3-5 minutes.
• Turn heat to low, and stir in milk and yogurt until desired consistency is reached, and serve.

SPINACH SAAG

Steps:

• Boil spinach until most all of the water has boiled out, set aside. (Puree spinach in food processor or blender).
• Saute onions until golden. Add tomatoes, ginger and garlic. Mix well, add dry seasoning.
• Stir constantly until it thickens, then add spinach, mix well.
• Cook 2 minutes. Salt to taste.
• Turn off heat, add plain yogurt a little at a time.
• Serve with basmati rice.