Spicy Puréed Spinach Greens: The Best Spicy Puréed Spinach Greens Recipe from Cook'n

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	Spicy Puréed Spinach Greens

Serves: 4

(Palak ka Saag)
Category: Greens Entrées
Makes 4 to 6 servings
Enjoy this quick-cooking and nutritious green purée by the bowlful with chapatis (whole-wheat griddle breads) or paranthas (griddle-fried breads), or make substantial entrées with it, similar to Spinach with Paneer Cheese (see Paneer Cheese) or Traditional Indian Chicken with Spinach (see Non-Vegetarian Fare), by simmering it further with a cup or two of chopped vegetables, paneer cheese, or grilled meats, to blend the flavors.

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   5 quarter-size slices peeled fresh ginger
   2 cloves fresh garlic (large), peeled
   1 to 2 green chili peppers, such as serrano, stemmed
   2 (16-ounce) packages frozen chopped spinach, thawed
   2 tablespoons melted ghee or vegetable oil
   1 teaspoon cumin seeds
   1 medium onion, finely chopped
   1 tablespoon ground coriander
   1 tablespoon dried fenugreek leaves
   1 teaspoon Garam Masala + 1/4 teaspoon for garnish
   1/2 teaspoon ground paprika
   1 (15-ounce) can tomato sauce
   2 tablespoons cornmeal or whole-wheat flour dissolved in 1/4 cup water
   1 tablespoon unsalted butter, cream or plain yogurt

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1. In a food processor or a blender, process together the ginger, garlic, and green chili peppers until minced. Then add the spinach and process again to make a coarse purée.
2. Heat the ghee (or oil) in a small nonstick wok or saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 3 minutes. Mix in the coriander, fenugreek leaves, garam masala, and paprika, then add the tomato sauce and cook, stirring, about 2 minutes.

3. Mix in the puréed spinach and cook, stirring, until it comes to a boil, about 2 minutes. Add the cornmeal (or whole-wheat) mixture and simmer over medium heat about 10 minutes to blend the flavors. (For a thinner dish, add up to 1/2 cup water and bring to boil over high heat.) Reduce the heat to medium-low, cover the pan, and simmer again, about 5 minutes. Transfer to a serving dish, add the butter (or cream or yogurt) and swirl lightly to mix, with parts of it visible as a garnish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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