INDIAN SPICED SAUTEED SPINACH (SAAG)
Provided by Alyssia Sheikh
Time 10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 61 kcal, Fat 4 g, Carbohydrate 7 g, Fiber 2 g, Protein 2 g, ServingSize 1 serving
SPINACH SAUTEED WITH INDIAN SPICES
This side dish has all the flavors of traditional Indian cooking.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
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.
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.
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 WITH INDIAN SPICES
This is a wonderful accompaniment to a variety of curry main dishes. It was fairly simple to prepare. It will definitely become a regular at our house. The original recipe called for double the amount of spinach, but I only had 1 lb, and it turned out wonderfully. Other greens with stems removed may be substituted. Adapted from Cooks Illustrated.
Provided by Chandra M
Categories Low Protein
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large sauté pan. Add onion, cook until partially softened, about 1 minute.
- Add next 5 ingredients; cook until onion softens and spices are fragrant, about 2 minutes longer.
- Add wet greens, cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes.
- Uncover, season to taste with salt and pepper. Cook over high heat until liquid evaporates, 2 to 3 minutes longer.
- Add cream and brown sugar; cook uncovered, until cream thickens, about 2 minutes longer. Serve.
Nutrition Facts : Calories 241.5, Fat 16.9, SaturatedFat 7.7, Cholesterol 40.8, Sodium 196.2, Carbohydrate 19.9, Fiber 6.4, Sugar 7.1, Protein 8
SPINACH AND FETA COOKED LIKE SAAG PANEER
Steps:
- In a large pan over medium heat, warm ¼ cup of the ghee (or oil). Once the ghee has melted (or the oil begins to shimmer), add the coriander and cardamom and cook, stirring, for about 2 minutes, until the seeds start to brown. Add the onion and cook until it is translucent, 5 to 6 minutes. Stir in the ginger and garlic and cook for 1 minute more. Add the spinach and cook until it is just wilted, 4 to 5 minutes.
- Remove the pan from the heat and add the lime juice, green chile, and salt. Let cool for 5 minutes. Transfer to a blender and blend into a chunky paste. Return the spinach mixture to the same pan and set it over low heat. Stir in ½ cup water, then gently fold in the feta, being careful not to break up the cubes. Cook for 5 to 7 minutes more to soften the feta slightly and allow it to soak up some of the spinach sauce.
- While the feta cooks, in a small pan or butter warmer over medium-high heat, warm the remaining 2 tablespoons ghee (or oil) for 1 minute. Add the cumin seeds. As soon as (emphasis on as soon as-you don't want your cumin to burn!) the cumin seeds start to sputter and brown, about 1 minute max, remove the pan from the heat. Immediately add the asafetida (if using) and red chile powder.
- Pour all of the ghee (or oil) mixture into the spinach and feta once that is done cooking.
- Serve with rice or roti.
INDIAN SPICED CHICKEN AND SPINACH
I adopted this "saag" but haven't tried it yet. I feel passionate about Indian food and will try it soon and report back to headquarters. It looks like a nice, spicy saag as I like them. I would tend to saute the chicken in oil before adding to the other ingredients. Farmers cheese (paneer) could be substituted for the chicken as could lamb.
Provided by No MSG
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
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)
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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