Wednesday, March 6, 2013

Spring Green Saag

Continuing on our 'Indian food' theme this week, one of my favorite veggies cooked Indian style is spinach.  If Popeye was my husband he would be thrilled at how much we have spinach at our house.  Bubba certainly doesn't mind but the Kid pooey on her!

I borrowed this recipe from Chocolate Covered Katie.  She has a great blog with healthy dessert recipes and once in a while, a non-dessert recipe.  This side dish was quick and delicious and to be honest, I could have eaten the entire dish it all by myself and called it dinner.  I used Greek yogurt and it gave the dish a great tangy flavor.

I served this along with Chicken Tandoori (will post Friday), 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 Saag

Spring-Green Saag
serves 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

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