Saag

(Indian spiced spinach)

Serving suggestions: white rice and Naan
Drink suggestion: mango lassi

Yield: 4-6 servings

1 chopped Onion
6 cloves Garlic minced
1 TBL fresh Gingerroot,minced
1 tsp Coriander seed, ground
1/2-1 tsp Turmeric
1/4 to 1/2 tsp Cayenne pepper (try Korean pepper opt. to desired spiceyness)
2 TBL Oil or ghee

1 lb Spinach, chopped
1 cup Water
1 tsp Salt
1 can petite diced tomatoes

1 cup Yogurt
1/4 cup Cream (opt.)


Basic Steps: Sauté → Simmer → Puree → Lighten with yogurt
If making saag aloo, peel, dice and put potatoes on to boil.
Put rice on to cook.
1. Sauté onions in oil or ghee till translucent. Add garlic, ginger and spices and sauté for another 2-3 minutes.
2. Add spinach, tomatoes, water and salt and simmer for 10-15 minutes over low heat.
3. Remove from heat, allow to cool a bit, then use a blender or food processor to break into small pieces (not quite puree) in batches.
4. Return puree to the pan. Add a little water if necessary. Simmer another 5-10 minutes.
5. Stir in yogurt and return to brief simmer. Do not boil. Stir in the optional cream. Season to taste and serve.


VARIATIONS
* You may use frozen or fresh spinach. Try substituting mustard or other greens.
* A squeeze of lemon added at the end will brighten the flavor of this dish.
* Saag Paneer, or Palak Paneer (Spinach with fresh cheese): add 1/2 pound of paneer, cut into cubes, after pureeing the spinach. You may substitute tofu for the paneer if you would like. Tofu has a similar texture and flavor. You could try blending it in with the spinach too.
* Chana Saag (Spinach with chickpeas): add 1/2 pound cooked chickpeas after pureeing the spinach.
* Saag Aloo (Spinach with potatoes): add 1/2 pound cooked, cubed potatoes after pureeing the spinach.
* You can add any meat you like to this, just cook it partially and add after pureeing the spinach. I don't think chicken goes well with it, but you can try it if you want.