Spinach Sauteed With Indian Spices Recipes

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SPINACH SAUTEED WITH INDIAN SPICES



Spinach Sauteed With Indian Spices image

This side dish has all the flavors of traditional Indian cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 9

3 tablespoons unsalted butter
4 large shallots, peeled and thinly sliced lengthwise
2 large cloves garlic, peeled and thinly sliced
4 teaspoons julienned ginger
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 pounds fresh spinach, stems removed
2 teaspoons whole yellow mustard seeds
Salt and freshly ground pepper, to taste

Steps:

  • In a high straight-sided medium skillet, melt the butter over medium-high heat. Add the shallots and the garlic, and cook until shallots are lightly browned, 2 to 3 minutes.
  • Stir in ginger, cumin, and turmeric, and cook for 30 seconds. Add spinach and mustard seeds; season with salt and pepper; cook, tossing until spinach is just wilted, 1 to 2 minutes. Remove from skillet, and serve immediately.

SAUTEED SPINACH WITH INDIAN SPICES



Sauteed Spinach With Indian Spices image

A fast dish to make, once the ingredients are in order. Adapted from a Martha Stewart Recipe published in 1996. Not too spicy, a nice side for Tandoori Chicken, but make sure the leaves are good and dry or it will turn out too wet.

Provided by zeldaz51

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons butter or 3 tablespoons a neutral vegetable oil
1/2 red onion, peeled and thinly sliced
2 -3 large garlic cloves, peeled and thinly sliced
4 teaspoons julienned ginger
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 lbs fresh spinach, stems removed
2 teaspoons whole brown mustard seeds
salt & freshly ground black pepper, to taste

Steps:

  • In a high straight-sided medium skillet, melt the butter over medium-high heat. Add the shallots and the garlic, and cook until shallots are lightly browned, 2 to 3 minutes.
  • Stir in ginger, cumin, and turmeric, and cook for 30 seconds.
  • Add spinach and mustard seeds; season with salt and pepper; cook, tossing until spinach is just wilted, 1 to 2 minutes. Remove from skillet, and serve immediately.

SPINACH WITH INDIAN SPICES



Spinach With Indian Spices image

This is a wonderful accompaniment to a variety of curry main dishes. It was fairly simple to prepare. It will definitely become a regular at our house. The original recipe called for double the amount of spinach, but I only had 1 lb, and it turned out wonderfully. Other greens with stems removed may be substituted. Adapted from Cooks Illustrated.

Provided by Chandra M

Categories     Low Protein

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1 small onion, minced
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1/2 jalapeno chile, seeded and minced
2 teaspoons curry powder
1/2 teaspoon ground cumin
1 lb fresh Baby Spinach, rinsed (do not dry)
salt & fresh ground pepper
1/4 cup heavy cream
2 teaspoons brown sugar

Steps:

  • Heat oil in large sauté pan. Add onion, cook until partially softened, about 1 minute.
  • Add next 5 ingredients; cook until onion softens and spices are fragrant, about 2 minutes longer.
  • Add wet greens, cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes.
  • Uncover, season to taste with salt and pepper. Cook over high heat until liquid evaporates, 2 to 3 minutes longer.
  • Add cream and brown sugar; cook uncovered, until cream thickens, about 2 minutes longer. Serve.

Nutrition Facts : Calories 241.5, Fat 16.9, SaturatedFat 7.7, Cholesterol 40.8, Sodium 196.2, Carbohydrate 19.9, Fiber 6.4, Sugar 7.1, Protein 8

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