Tuesday, January 5, 2010
our indian dinner wasn't only samosas and pakoras, we needed a vegetable in there too. one of our favorite indian dishes is saag aloo so we decided to test out the saag (minus aloo) from, yep, vegan fire and spice. as with the other recipes, this tasted good but not like the saag we love to order for take out. we do think it's a good one to keep in mind though for a side dish as it was easy to make and very flavorful.
also, no matter how many times i cook spinach i'm always amazed at how much spinach i put in
and how much spinach comes out two minutes later
(from vegan fire and spice)
1 pound fresh spinach, stemmed
2 tablespoons canola oil (i used olive)
1 garlic clove
1 teaspoon grated fresh ginger
2 teaspoons curry powder or garam masala (i used garam masala)
1/2 teaspoon cayenne
1/2 cup finely chopped tomatoes
steam the spinach over boiling water until wilted, 2 minutes. finely chop the spinach and set aside.
heat the oil in a large skillet over medium heat. add the garlic, ginger, garam masala, and cayenne and cook for 1 minute. add the tomatoes and salt to taste and cook for 5 minutes. stir in the reserved spinach and simmer until the mixture is hot and the flavors are well blended, about 10 minutes.