Saag
Ingredients
Yield: 4 servings
2 teaspoons extra virgin olive oil
2 cups diced onion
4 teaspoons minced garlic
1 tablespoon minced serrano chili
2 teaspoons grated fresh ginger
2 teaspoons ground coriander
1½ teaspoons ground cumin
1 teaspoon turmeric
½ teaspoon Kashmiri lal Mirch or ground cayenne, optional
½ teaspoon kosher salt
¼ cup tomato paste, low or no salt added
8 cups packed baby spinach
Nutrition information
Serving size: ½ cup
Calories: 98
Total Fat: 2.6 g
Saturated Fat: 0.3 g
Monounsaturated Fat: 1.7 g
Polyunsaturated Fat: 0.3 g
Sodium: 330 mg
Total Carbohydrate: 16 g
Dietary Fiber: 4.6 g
Sugars: 5.5 g
Protein: 4 g
Source: Dr. Abha Varma
Instructions
1. Add oil to a large nonstick pan and heat over medium heat.
2. Add onions, garlic, chilis and ginger to oil, cook for 5 minutes or until onions are soft.
3. To the onions add coriander, cumin, turmeric, Kashmiri lal Mirch and salt. Cook for 1 to 2 minutes stirring frequently.
4. To the onion mixture add tomato paste and cook for 2 minutes, stirring frequently.
5. Add spinach to the pan, in batches if necessary. Cook until spinach is wilted, add ¾ cup of water and cool mixture for 5 minutes.
6. Once spinach is cool, puree until smooth, add more water if needed.
7. Optionally serve over cooked brown rice.