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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Indian spiced spinach. Different from palak paneer, no cheese. Made healthier by using yogurt and milk instead of cream. Ingredients:
16 ounces spinach, frozen, chopped |
1/2 cup water |
2 tablespoons ghee |
1 large onion, finely chopped |
2 garlic cloves, minced |
2 teaspoons ginger, freshly grated |
14 ounces tomato puree |
2 teaspoons garam masala |
1 teaspoon ground cumin |
2 teaspoons ground coriander |
1 teaspoon turmeric |
cayenne pepper, to taste |
salt, to taste |
1/4 cup milk |
3 tablespoons greek yogurt |
Directions:
1. Cook spinach with water in the microwave, 6-8 minutes, stirring every 2 minutes.
2. Using a food processor or immersion blender, puree cooked Spinach to desired texture.
3. In a medium pan, melt ghee over medium heat.
4. Add in the onion, stir, and cover for 4-5 minutes.
5. Add garlic and ginger, and cook for 4-5 minutes more, stirring constantly.
6. Add tomato puree, and cook uncovered over medium heat until most of the liquid has evaporated, stirring frequently.
7. Add the pureed spinach to the pan, stir to combine.
8. Add all of the spices, stir well and cook for 3-5 minutes.
9. Turn heat to low, and stir in milk and yogurt until desired consistency is reached, and serve.
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