indian style creamed spinach (not my recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Total Cost: $4.75 on 7/17/15Cost Per Serving: $1.19Serves: 4Ingredients2 Tbsp olive oil $0.241 large yellow onion $0.922 inches fresh ginger $0.212 cloves garlic $0.1610 oz. fresh spinach $1.56˝ tsp sugar $0.022 tsp cumin $0.101 tsp garam masala $0.101 tsp cayenne pepper $0.051 large tomato $.75˝ tsp turmeric $0.05˝ tsp salt $0.021 cup evaporated milk $.57
Instructions
1) Add the olive oil and two cloves of garlic (minced) to a large skillet. Peel and grate both the onion and ginger straight into the skillet. Cook over medium heat for about 5 minutes or until softened.
2) While the onion, ginger, and garlic are cooking, place the spinach in a large pot along with one cup of water and ˝ tsp of sugar. Bring to a boil over medium high heat and cook until the spinach is tender (about five minutes). Turn the heat off and allow to cool slightly. Transfer to a food processor or blender (water and all) and pulse a few times to break up the spinach, but do not puree it.
3) After the onion, garlic, and ginger have softened, add the cumin, garam masala, and cayenne. Stir and cook for about three minutes more. Dice the tomato and add it to the skillet. Stir and cook for about five minutes more or until the tomato has broken down.
4) Stir the evaporated milk into the skillet. Add the turmeric and salt. Stir and heat through. Add the cooked and blended spinach along with all of the liquid. Stir, taste, and add more salt if desired. Serve hot with bread for dipping.
Serving Size: makes 4 servings
1) Add the olive oil and two cloves of garlic (minced) to a large skillet. Peel and grate both the onion and ginger straight into the skillet. Cook over medium heat for about 5 minutes or until softened.
2) While the onion, ginger, and garlic are cooking, place the spinach in a large pot along with one cup of water and ˝ tsp of sugar. Bring to a boil over medium high heat and cook until the spinach is tender (about five minutes). Turn the heat off and allow to cool slightly. Transfer to a food processor or blender (water and all) and pulse a few times to break up the spinach, but do not puree it.
3) After the onion, garlic, and ginger have softened, add the cumin, garam masala, and cayenne. Stir and cook for about three minutes more. Dice the tomato and add it to the skillet. Stir and cook for about five minutes more or until the tomato has broken down.
4) Stir the evaporated milk into the skillet. Add the turmeric and salt. Stir and heat through. Add the cooked and blended spinach along with all of the liquid. Stir, taste, and add more salt if desired. Serve hot with bread for dipping.
Serving Size: makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 130.8
- Total Fat: 8.2 g
- Cholesterol: 12.2 mg
- Sodium: 280.9 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.0 g
- Protein: 5.0 g
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