INDIAN-SPICED SPINACH (SAAG)
Indian-Spiced Spinach (also known as Saag) is a gluten-free side dish that can be made vegan or vegetarian, or with chicken. Layered with Indian flavours (onion, ginger, garlic, coriander, cumin, and cardamom), but simple to prepare, you can make it in about 30 minutes. Makes 4 servings.
Provided by sylvia
Categories dinner, lunch, side
Time 30m
Number Of Ingredients 14
Steps:
- Defrost and cook the spinach according to the package directions. Set aside
- Fry the onions, ginger, and garlic in the oil over medium heat, for about 4 or 5 minutes or until lightly browning.
- Add the dry spices and continue frying fo another 15 minutes. You will need to stir this every few minutes or so. The mixture will get dryer as you fry it. Add a tablespoon of water when it gets too dry.
- Add the spinach and yogurt and heat through.
- Blend until the spinach is your desired consistency. Taste, and add salt as needed. Salt will bring out all of the flavours.
Nutrition Facts : Calories 125 kcal, Carbohydrate 9 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 76 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
SPINACH SAUTEED WITH INDIAN SPICES
This side dish has all the flavors of traditional Indian cooking.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- In a high straight-sided medium skillet, melt the butter over medium-high heat. Add the shallots and the garlic, and cook until shallots are lightly browned, 2 to 3 minutes.
- Stir in ginger, cumin, and turmeric, and cook for 30 seconds. Add spinach and mustard seeds; season with salt and pepper; cook, tossing until spinach is just wilted, 1 to 2 minutes. Remove from skillet, and serve immediately.
SAUTEED SPINACH WITH INDIAN SPICES
A fast dish to make, once the ingredients are in order. Adapted from a Martha Stewart Recipe published in 1996. Not too spicy, a nice side for Tandoori Chicken, but make sure the leaves are good and dry or it will turn out too wet.
Provided by zeldaz51
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a high straight-sided medium skillet, melt the butter over medium-high heat. Add the shallots and the garlic, and cook until shallots are lightly browned, 2 to 3 minutes.
- Stir in ginger, cumin, and turmeric, and cook for 30 seconds.
- Add spinach and mustard seeds; season with salt and pepper; cook, tossing until spinach is just wilted, 1 to 2 minutes. Remove from skillet, and serve immediately.
CHICKEN AND SPINACH WITH INDIAN SPICES
Our family loves Indian food, but many authentic Indian recipes are complicated and time-consuming, with a zillion ingredients and millions of steps. This recipe is simple and straightforward. While it may not be authentic, it satisfies our Indian cravings in a pinch! Serve over basmati rice with a side of naan.
Provided by Brenda F.
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until no longer pink, about 5 minutes. Reduce heat to medium, add onions, and grate in garlic. Cook and stir until onions are translucent, about 5 minutes.
- Stir garam masala, paprika, and a bit more salt into the skillet. Stir in tomatoes and tomato paste. Add a couple handfuls of spinach; cook until wilted, 2 to 3 minutes. Repeat until all spinach is incorporated into the sauce. Cover and simmer until flavors combine, 10 to 15 minutes.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 23.3 g, Cholesterol 58.5 mg, Fat 10.7 g, Fiber 8.5 g, Protein 30.1 g, SaturatedFat 1.9 g, Sodium 604.3 mg, Sugar 9.1 g
DIVINE INDIAN SPINACH
this recipe was divinely inspired. i threw it together while cooking an impromptu dinner at my house along with two friends. i have been trying to create a delicious spinach or greens dish for a while now, and finally, success!
Provided by Bonnie bonbon
Categories Greens
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- wash, chop, and steam spinach.
- wash and chop cilantro, discarding lower stems.
- heat ghee in saucepan on medium-high setting.
- once ghee is hot, add mustard seed.
- once mustard seeds pop, add chopped onion and sautee till translucent.
- reduce heat to medium-low; add to pan the steamed spinach, cumin, coriander, salt, and cayenne.
- remove pan from heat and add chopped cilantro, stir.
- serve with your favorite indian main dish.
SPINACH WITH INDIAN SPICES
This is a wonderful accompaniment to a variety of curry main dishes. It was fairly simple to prepare. It will definitely become a regular at our house. The original recipe called for double the amount of spinach, but I only had 1 lb, and it turned out wonderfully. Other greens with stems removed may be substituted. Adapted from Cooks Illustrated.
Provided by Chandra M
Categories Low Protein
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large sauté pan. Add onion, cook until partially softened, about 1 minute.
- Add next 5 ingredients; cook until onion softens and spices are fragrant, about 2 minutes longer.
- Add wet greens, cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes.
- Uncover, season to taste with salt and pepper. Cook over high heat until liquid evaporates, 2 to 3 minutes longer.
- Add cream and brown sugar; cook uncovered, until cream thickens, about 2 minutes longer. Serve.
Nutrition Facts : Calories 241.5, Fat 16.9, SaturatedFat 7.7, Cholesterol 40.8, Sodium 196.2, Carbohydrate 19.9, Fiber 6.4, Sugar 7.1, Protein 8
SPICY SAUTéED SPINACH
Provided by Alison Roman
Categories Side Sauté Vegetarian Quick & Easy Spinach Hot Pepper Green Onion/Scallion Chile Pepper Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.
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