SPICED CREAMY SPINACH (PALAK PANEER WITHOUT THE PANEER)
Provided by The Cooking Jar
Yield 4
Number Of Ingredients 12
Steps:
- Follow the instructions on the packet of frozen spinach by heating it up in the microwave or cook down fresh spinach in a saucepan just by itself
- Strain spinach water from the cooked down spinach
- Over medium high heat, saute garlic, ginger, chilies and onions in ghee until aromatic
- Lower heat to medium and mix in cumin, coriander, garam masala and yogurt
- Add cooked spinach and simmer for 5 minutes
- Add tomato sauce and mix thoroughly
- Remove from heat and transfer to a blender
- Blend the spinach mixture into a puree
- Dish and serve hot
PASSAGE TO INDIA CREAMED SPINACH
I am certain this recipe has a more colorful name! Adjust the amount of spices according to taste, if desired. Great over basmati rice or whole wheat fettucini noodles. From All American Vegetarian Cookbook.
Provided by COOKGIRl
Categories Spinach
Time 12m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: Make sure the spinach is very fresh! No slimy leaves!
- Add the spinach to a large pot with a little bit of water (about 1 tablespoon) and cook, uncovered over medium heat, stirring frequently.
- Cook spinach *just* until it starts to darken and slightly wilt. Drain and set aside.
- Heat the oil in a saucepan and saute the onion over medium-high heat, stirring frequently, until the onion starts to brown.
- Stir in the fresh ginger, tomatoes, plain yogurt, water (or broth) and spices. Cook the mixture over medium heat for 3-4 minutes, stirring frequently, being careful not to burn (reduce heat if necessary!) If the mixture starts to stick to the pan, add a little bit more water or broth to the bottom of the pan.
- Lower the heat on the pan. Chop the spinach and add to the spice mixture. Stir over low heat until the spinach is heated through and coated with the yogurt. Adjust seasoning if necessary.
- Serve hot.
Nutrition Facts : Calories 64.9, Fat 2.5, SaturatedFat 0.5, Cholesterol 1.3, Sodium 223.1, Carbohydrate 8.3, Fiber 3.9, Sugar 2.1, Protein 5
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.
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- Add the coconut milk and spinach to a large pot. Stir and cook over medium heat until the coconut milk is warmed through and has wilted the spinach. Remove from the heat as soon as the spinach has wilted to avoid over cooking the spinach.
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