Indian- Spiced Spinach - Shire club

Saturday, October 5, 2019

Indian- Spiced Spinach

Does your family love creamed spinach? If so, try this Indian version of it, a
pop ular vegetarian dish known as Palak Paneer. It’s a great way to introduce
anyone to wonderfully fragrant Indian cuisine. Traditionally, it is made with
sag, fresh farmer’s cheese (available at most supermarkets), which you can
substitute for the tofu. Make sure that the tofu or cheese is well drained so it
keeps its shape during browning.


One 2  1/2 -pound bag fresh baby spinach or two 1-pound bags frozen
leaf spinach (see Cooks’ Notes)
Two  1/4 - inch- thick slices peeled fresh ginger
1 serrano chile, trimmed (seeded, if desired)
1/4  cup water
1 teaspoon ground coriander
1/2  teaspoon sweet paprika
1/2  teaspoon turmeric
1/4  teaspoon ground cumin
1/4  cup ghee (clarifi ed butter) or vegetable oil (see Cooks’ Notes)
One 7-ounce piece medium- fi rm drained tofu, cut into bite- sized pieces
1/2  cup heavy cream
1 teaspoon kosher salt
1/2  teaspoon ground garam masala (see Cooks’ Notes)


1. Bring 2 inches of water to boil in a 6-quart pot. Add half of the spinach
and  stir  until  wilted,  about  2  minutes.  Add  the  remaining  spinach  a  few
handfuls at a time, stirring until wilted and then adding more. Drain the
spinach in a colander. Rinse with cold running water until cool and squeeze
the leaves in batches to remove as much liquid as possible.
2. Pulse the spinach in a food processor until coarsely chopped; transfer to a
bowl. Combine the ginger and chile in the food processor and pro cess to
finely chop. Add the water, coriander, paprika, turmeric, and cumin and pro-
cess to blend; reserve.
3. Heat the ghee or oil in a large nonstick skillet over medium heat. Add the
tofu  and  cook,  turning  occasionally  with  a  spatula,  until  light  golden,
about 5 minutes. Add the  ginger-spice mixture to the skillet and boil, stir-
ring, until reduced by half, about 3 minutes. Add the spinach and cook, turn-
ing, until heated through. Add the cream, salt, and garam masala and cook,
stirring until hot, about 2 minutes, and serve.

Cooks’ Notes
✤   If  using  frozen  spinach,  add  the  contents  of  both  bags  to  the  boiling
water; cover and cook until wilted, about 4 minutes. Drain, rinse, and
squeeze as directed.
✤   Ghee is available at many grocery stores in the international foods aisle.
Garam  masala  is  a  spice  mixture  of  cinnamon,  cardamom,  bay  leaf,
dried chiles, fennel, and black pepper. You can purchase it and the other
spices at Indian shops and some specialty stores or from Kalustyan’s in
New York City ( www .kalustyans .com) . 

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