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.
ASIAN-INSPIRED SPINACH SALAD
A spinach salad that makes everyone love spinach!
Provided by BLONDIEGIRLL69
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
- Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 8.9 g, Fat 18.5 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 482.8 mg, Sugar 5.6 g
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
INDIAN SPINACH SALAD RECIPE
Provided by Wewah
Number Of Ingredients 12
Steps:
- Blend the vinegar, salad oil, chutney, sugar, salt, curry powder, and dry mustard in a food processor until smooth. Tear the spinach into a large salad bowl. Add the chopped apples, raisins, peanuts, and green onions. Pour the dressing over all; toss and serve immediately.
MAMA VI'S SPINACH SALAD WITH CURRY AND CHUTNEY DRESSING
My mother took an East Indian cooking class at our local college. When I was a teen she tried out the recipes she liked on us kids. I remember this salad being a favorite of ours. How authentically East Indian it is, I don't know, but it is good and I haven't seen any just like it.
Provided by Tiomarrano
Categories < 30 Mins
Time 20m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Make salad dressing with first seven ingredients, blending to make the salad dressing in a food processor. Set dressing aside, cover and chill in the refrigerator for later use.
- Prepare the vegetables by tearing the fresh spinach leaves into bite sized pieces.
- Dice the apple into bite size pieces.
- Dice the green onions.
- Measure out raisins and peanuts.
- In a large salad serving bowl, place torn fresh spinach (on bottom), apple bits, raisins, peanuts and diced green onion.
- Dress the salad veggies pouring over them the desired amount of dressing you find appropriate to start with, and lightly toss to coat the salad.
- Serve immediately. Salad wilts and gets soggy if not eaten right away, when prepared.
Nutrition Facts : Calories 429.3, Fat 30.8, SaturatedFat 4.2, Sodium 420.5, Carbohydrate 36.8, Fiber 5.7, Sugar 24.9, Protein 8.5
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- Heat oven to 450 F degrees. On a sheet pan drizzle a couple of teaspoons of avocado oil over radishes and cauliflower. Sprinkle with salt and pepper. Roast in the oven for 15 minutes.
- Slice shallot in strips, put in a sauté pan with 2 tablespoons of avocado oil, saute 5-8 minutes on medium heat until soft and lightly caramelized. Mix in fresh ginger and salt sautéing for another 30 seconds. Push mixture over to one side of the pan, add a tablespoon of avocado oil, when it just begins to shimmer add coriander, cumin and mustard seeds. Stir constantly for about 3 minutes until they start to brown just a bit. Remove from heat.
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