Saag–Indian Spinach Purée

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Saag--Indian Spinach Purée
Saag is one of our tasties for the abundance of spinach days. Not all of the optional additions are traditionally Indian, but they make for a broader range of choices in the American kitchen. Chapatti or naan offer the perfect complement.
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Ingredients
  1. 2 tablespoons olive oil or ghee
  2. 1 medium onion, coarsely chopped
  3. 5 plump cloves garlic, minced
  4. 1 inch fresh garlic, minced
  5. handful fresh cilantro, finely minced or 2 teaspoons ground coriander
  6. 1/2 teaspoon turmeric
  7. 1/4 teaspoon cayenne
  8. 1 pound chopped spinach
  9. 1 cup water
  10. 1 teaspoon salt
  11. 1 cup yogurt
Optional ingredients
  1. 1/2 cup cream and 1 pound paneer (Indian cheese)
  2. 1/2 pound cooked shrimp
  3. 1/2 pound cubed firm tofu
  4. 1 can chickpeas, drained and rinsed
  5. 1/2 pound cubed cooked chicken
  6. 1/2 pound cubed roasted skins-on potatoes
Instructions
  1. Heat the oil or ghee in a sauté panover medium heat.
  2. Add onion and cook 10 minutes.
  3. Add garlic, ginger, and spices and stir for two minutes.
  4. Add the spinach, water, and salt; bring to a boil.
  5. Lower heat and simmer for 15 minutes.
  6. Remove from heat and allow to cool for 20 minutes.
  7. Purée in a food processor until smooth.
  8. Return to pot and simmer an additional 10 minutes.
  9. Add yogurt and heat through.
  10. Serve immediately or add optional ingredient/s.
Notes
  1. Cook's tips and tricks: If you prefer a thinner purée, add a bit of water just before the final simmer.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/