Patrick and I are on a healthy eating kick, so I’ve been trying to put together a couple of tasty dishes on Sundays that we can eat throughout the week. Spinach has been a popular, repeat ingredient. Last weekend I made a spinach pie, which was tasty, but was nowhere near as good as the spinach dish Arava Talve made for Passover that I was trying to emulate. Alas, it won’t make the blog. This week, Indian food sounded good, so I made Spinach Saag, a flavorful dish of chopped spinach. It’s usually made with chunks of paneer, an Indian cheese, but I made mine simple and filled it out with some plain yogurt. Here’s the recipe!
Here’s what you need:
1 medium onion, diced
2 tablespoons butter, divided
6 cloves garlic, minced
2 tablespoons ginger, minced
1/2 teaspoon each of ground turmeric, ground coriander, cayenne pepper, and garam masala
1/4 teaspoon ground cumin
1/8 teaspoon ground cardamom
2 pounds baby spinach, rinsed and roughly chopped
1 cup plain Greek yogurt (you can do lowfat – I did full fat because that’s what I had)
1 teaspoon salt
Here’s what you do:
A tip: I’m not usually one to cut up and measure out all of my ingredients beforehand. I usually chop as I go. But with this recipe, and the short amounts of time the various ingredients end up in the pan, it made more sense to prep everything except the spinach before I turned on the heat.
1. Melt one tablespoon butter in a heavy pot (I used my Le Creuset). Add the onion and cook until softened over medium-high heat, about 7 minutes.
2. Add another half tablespoon butter and the garlic. Cook until the garlic softens and becomes fragrant, another 3-5 minutes.
3. Add the rest of the butter, the minced ginger and the spices. Stir into a paste and allow the flavors to meld and the ginger to cook, about 3 minutes.
4. Working on batches, add handfuls of the chopped spinach to the pot and allow it to wilt. I did this by adding a few handfuls, putting on the lid, waiting a couple of minutes, then adding a couple more handfuls and stirring the cooked stuff to the top.
5. Once all the spinach is cooked, uncover and cook another 5 minutes to let all the flavors meld.