indian style creamed spinach (not my recipe)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of indian style creamed spinach (not my recipe) calories by ingredient
Introduction
The original recipe is athttp://www.budgetbytes.com/2012/03/i
ndian-style-creamed-spinach/ The original recipe is at
http://www.budgetbytes.com/2012/03/i
ndian-style-creamed-spinach/
Number of Servings: 6
Ingredients
-
Total Cost: $4.75 on 7/17/15
Cost Per Serving: $1.19
Serves: 4
Ingredients
2 Tbsp olive oil $0.24
1 large yellow onion $0.92
2 inches fresh ginger $0.21
2 cloves garlic $0.16
10 oz. fresh spinach $1.56
˝ tsp sugar $0.02
2 tsp cumin $0.10
1 tsp garam masala $0.10
1 tsp cayenne pepper $0.05
1 large tomato $.75
˝ tsp turmeric $0.05
˝ tsp salt $0.02
1 cup evaporated milk $.57
Directions
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