Saag (Spiced Spinach)

The scent of this dish is irresistible and will fill your home with spicy fragrance…and the flavors are just as glorious. This makes a lovely side dish to a curried chicken or Masoor Dal.

Saag (Spiced Spinach)
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 thumb-sized piece of ginger, finely chopped
1 teaspoon cumin seeds (or ground cumin)
2 teaspoons garam masala
½ teaspoon turmeric
1 ripe tomato, halved, de-seeded, finely chopped
     (or 1 cup chopped canned tomatoes)
4 cups spinach, frozen
1/3 cup grass-fed cream /or/ soy or coconut milk
sea salt
freshly ground black pepper
Heat a nonstick pan to medium-low. Add the cumin seeds (if using) and dry-fry for 1 minute, then add the onion and cook for about 8 minutes, or until softened. Stir in the garlic, ginger, garam masala and turmeric. Add tomato to the pan and cook for a further 10 minutes, or until softened but not colored, stirring occasionally.
Stir in the frozen spinach, cover and cook for 5 minutes, then stir in the cream or nut milk. Reduce the heat to low and cook for a further 5 minutes with the lid off, or until the nut milk has reduced. Season with sea salt and pepper to taste, and serve with a flatbread such as nan, chapatis, or parathas if carbs are not an issue.

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