I served this along with Chicken Tandoori, and although they have very similar ingredients, the dishes complemented each other rather than copied each other.
Print this recipe: Spring-Green Saag
Spring-Green Saagserves four as a side dish
1 package frozen spinach, thawed (10-12 oz.)
1 medium onion or 1/2 large onion, chopped
2 teaspoons curry powder
2 tablespoons minced garlic
1/2 teaspoon salt (or more if desired)
1/4 teaspoon dry ginger (or 1 teaspoon fresh)
1 teaspoon olive oil (or more if desired)
1/4 cup to 1/2 cup yogurt, depending on desired creaminess
Wring out the spinach in a (preferably green) dishcloth until dry.
Add onion and oil to a hot pan. Sauté 3 minutes, or until it begins to brown.
Stir in the garlic, curry, and ginger, and sauté for another minute. Then add the spinach, as well as 2 tablespoons water. Cook another minute, or until most of the water has absorbed.
Remove from heat and stir in yogurt, as well as 1/4 cup water (or non-dairy milk). You can also add a little coriander and turmeric, if desired, for more flavor.
|Spring-Green Saag and Chicken Tandoori|