This East Indian side dish is bursting with flavors and will amaze your dinner date, while still being easy to make. I warn you though, if you are dating a beautiful East Indian lady, her Mom’s version will be better. Rather than be offended though, invite her to make it with you next time. . . with emphasis on next time.
- 13 oz. Coconut Milk – full fat can use fresh coconut or buy in a can
- 8 oz. Fresh spinach – in a bind use frozen but thaw and drain well
- 2 oz. Water
- 1 Onion – diced fine
- 1 Tomato – large and diced
- 2 Garlic cloves – minced
- 1 TBL Ginger – freshly grated
- 2 TBL Olive oil
- 2 tsp Cummin
- 1 tsp Garam Masala – can sometime buy
- 0.75 tsp Salt
- 0.5 tsp Turmeric
- 0.25 tsp Cayenne pepper
- Mise en Place – measure and prepare your ingredients prior to starting.
- Place milk in pot and heat to a boil.
- Add spinach and cook until wilted. Put in blender and puree, then set aside.
- Heat a large skillet on Med-high. Add olive oil and let get hot.
- Add onions and cook until translucent (~5 mins).
- Add garlic and ginger, and cook 1 min.
- Add Cumin, Masala, Turmeric, and Cayenne. Cook 2 mins.
- Add tomato and water and cook 8 mins.
- Add back the spinach puree and heat until warm.
- Salt to taste in stages.