Indian Spicy Spinach-Saag Recipe

(Indian spiced spinach)

Saag, or palak, dishes are spiced spinach purees common in northern India. They often contain additional ingredients such as potatos, fresh cheese, chicken or chickpeas to make a more substantial dish. Saag makes a tasty and nourishing meal when paired with chapati or naan.

4 to 6 servings

• Oil or ghee -- 2 tablespoons
• Onion, chopped -- 1
• Garlic, minced -- 6 cloves
• Gingerroot, minced -- 1 tablespoon
• Coriander, ground -- 2 teaspoons
• Turmeric -- 1/2 teaspoon
• Cayenne pepper (optional) -- 1/4 to 1/2 teaspoon
• Spinach, chopped -- 1 pound
• Water -- 1 cup
• Salt -- 1 1/2 teaspoons
• Yogurt -- 1 cup
• Cream (optional) -- 1/4 cup

Method

1. Heat the oil or ghee in a large pot or saucepan over medium flame. Add the onions and sauté until translucent. Add the garlic, ginger and spices and sauté for another 2 to 3 minutes.
2. Stir in the spinach, water and salt and bring to a boil. Reduce heat to low and simmer for another 10 to 15 minutes.
3. Remove from heat, allow to cool a bit. Then use a blender or food processor to puree in batches.
4. Return the puree to the pot. Add a little water if necessary and simmer another 5 to 10 minutes.
5. Stir in yogurt and return to brief simmer and immediately remove from heat. Stir in the optional cream, adjust seasoning and serve.In

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