Saag
This is a favorite Indian dish of mine, so I wanted to try my hand at a home-made version. Full disclosure, it isn’t quite as good as my favorite Indian place, it didn’t disappoint. Now this is just the saag, you can feel free to add in chicken, paneer, tofu, etc. Or just do what my 4 year old did and eat it straight with a spoon.
Servings: 4
Ingredients
- 2 tablespoons butter
- 1 white onion, minced
- 1/2 teaspoon salt more or less to taste
- 1/4 teaspoon pepper more or less to taste
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1/2 teaspoon coriander
- 1/4 teaspoon cumin
- 8 cups spinach
- 1/2 cup heavy cream
Instructions
- Heat the butter in a skillet until it starts to brown and smell sweet. Add in the onions and cook until the onions are tender and turning translucent.
- Add spices and spinach and cook on low until spinach is wilted and decreased significantly in size.
- Add the spinach mixture to a blender (or use an immersion blender) with the heavy cream and blend (doesn’t need to be super smooth, just enough to break up the spinach).
- Add back into the pan, if you used a blender, and continue to heat until thicken.
- If you are adding a protein, this would be the time to add a cooked protein option. Serve warm with rice, naan, or quinoa.