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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Another winner from Sanjiv Dhar's Indian Cooking: Light and Easy cookbook. Visit his shop in Providence, Rhode Island. Ingredients:
20 ounces frozen chopped spinach |
1 medium onion |
2 cloves of garlic, peeled and coarsely chopped |
1-inch piece of ginger |
3 tablespoons vegetable oil |
1 teaspoon whole cumin seeds |
1 teaspoon ground turmeric |
1 teaspoon ground coriander |
2 tablespoons tomato puree |
1 teaspoon garam masala (see submitted recipe) |
2 tablespoons light cream |
Directions:
1. Defrost spinach.
2. Put onion, garlic, and ginger in a blender with a little water and blend to a paste.
3. Heat oil in a pan, add cumin, and let this turn golden-brown over medium heat.
4. Add turmeric and the spinach.
5. Stir for 5 minutes and add the coriander and tomato puree.
6. Let the spinach cook for about 20 minutes on medium heat.
7. Add the garam masala and the light cream to finish this dish.
8. Serves 4-6.
9. Excellent served in an Indian meal with rice, a meat or legume dish, and Nan or roti bread.
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