INDIAN CREAMED SPINACH — SAAG
Yield: 4 servings
Prep Time: 10-15 minutes
Cook Time: 30-45 minutes
Total Time: 1 hour
1 lb. frozen Spinach or 2 lbs fresh washed and air dried in salad spinner
1 T unsalted butter or Ghee
1 small onion, finely chopped
1 t fresh grated ginger
1 t fresh garlic, minced
1 tomato, chopped
2 t ZEN Seasonings
1 t Paleo Seasonings
1 t whole cumin seeds
1 T fresh fenugreek (if unavailable, use 1 t dried fenugreek)
1/2 cup coconut milk or heavy whipping cream
Dash of Cayenne Pepper
Sea Salt to taste
In stainless steel or enamel saucepan, melt butter or ghee over medium to high heat and add cumin seeds frying until fragrant and lightly toasted, about 2 minutes.
Add onion; cook and stir until onion begins to soften, 4 to 5 minutes.
Stir in ginger, garlic, tomato, Zen, Paleo, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
Add spinach and fenugreek and cream. Cover and cook for 15 minutes, stirring occasionally.
Adjust any seasonings and add a sprinkle of sea salt.
Serve with Chicken Makhani or solo atop your favorite rice for a tasty vegetarian entree.
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