The following is another of my father's yummy renditions of a popular Indian dish. It is most commonly found in "North Indian" restaurants and with cubes of paneer - Indian Cheese and therefore called Saag Paneer or Palak Paneer. Some good friends of mine always ask for me to make this one. Enjoy!
What's in it:
- 2-3 tbsp organic canola oil
- 1-2 tsp brown mustard seeds
- 1 big handful of cilantro (fresh coriander leaves)
- 1 inch of peeled fresh organic ginger
- 2 cloves organic garlic
- 10 curry leaves
- 2-4 tsp cumin
- 2-4 tsp coriander
- 1/4 tsp garam masala
- 1/2 - 1 tsp turmeric
- lime to taste
- salt to taste
- 2-3 bunches of fresh spinach or 2 packages chopped, frozen organic spinach
- 1 big organic onion
- Chop onion into small cubes
- Wash cilantro and chop leafy part (discard the stems)
- Wash and dry curry leaves
- Chop or press garlic
- Grate or puree ginger
- Heat the oil in a pan (you can eliminate this step for a healthier saag)
- Add mustard seeds (these can be dry roasted, without the oil)
- Mustard seeds will heat and eventually start popping
- Add onion, ginger and garlic when mustard seeds start to pop
- Let the onion cook until it starts to turn clear
- Add cumin, coriander, turmeric and garam masala.
- Allow spices to cook with onion until the onion is completely cooked (completely clear)
- Add spinach
- If using fresh spinach, allow to cook until tender
- If using frozen, allow to defrost and heat up
- Once spinach is cooked, add cilantro
- You can blend this mixture in a food processor to make smooth or keep it as is
- Add lime and salt to taste
