Saag--Indian Spinach Purée
2014-04-25 19:36:37
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.
Ingredients
- 2 tablespoons olive oil or ghee
- 1 medium onion, coarsely chopped
- 5 plump cloves garlic, minced
- 1 inch fresh garlic, minced
- handful fresh cilantro, finely minced or 2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1 pound chopped spinach
- 1 cup water
- 1 teaspoon salt
- 1 cup yogurt
Optional ingredients
- 1/2 cup cream and 1 pound paneer (Indian cheese)
- 1/2 pound cooked shrimp
- 1/2 pound cubed firm tofu
- 1 can chickpeas, drained and rinsed
- 1/2 pound cubed cooked chicken
- 1/2 pound cubed roasted skins-on potatoes
Instructions
- Heat the oil or ghee in a sauté panover medium heat.
- Add onion and cook 10 minutes.
- Add garlic, ginger, and spices and stir for two minutes.
- Add the spinach, water, and salt; bring to a boil.
- Lower heat and simmer for 15 minutes.
- Remove from heat and allow to cool for 20 minutes.
- Purée in a food processor until smooth.
- Return to pot and simmer an additional 10 minutes.
- Add yogurt and heat through.
- Serve immediately or add optional ingredient/s.
Notes
- Cook's tips and tricks: If you prefer a thinner purée, add a bit of water just before the final simmer.
Stonebridge Farm CSA https://stonebridgefarmcsa.com/