Best Spinach Sauteed With Indian Spices Recipes

SAUTEED SPINACH WITH INDIAN SPICES

Steps:

• In a high straight-sided medium skillet, melt the butter over medium-high heat. Add the shallots and the garlic, and cook until shallots are lightly browned, 2 to 3 minutes.
• Stir in ginger, cumin, and turmeric, and cook for 30 seconds.
• Add spinach and mustard seeds; season with salt and pepper; cook, tossing until spinach is just wilted, 1 to 2 minutes. Remove from skillet, and serve immediately.

INDIAN-SPICED SPINACH (SAAG)

Steps:

• Defrost and cook the spinach according to the package directions. Set aside
• Fry the onions, ginger, and garlic in the oil over medium heat, for about 4 or 5 minutes or until lightly browning.
• Add the dry spices and continue frying fo another 15 minutes. You will need to stir this every few minutes or so. The mixture will get dryer as you fry it. Add a tablespoon of water when it gets too dry.
• Add the spinach and yogurt and heat through.
• Blend until the spinach is your desired consistency. Taste, and add salt as needed. Salt will bring out all of the flavours.

SPINACH SAUTEED WITH INDIAN SPICES

Steps:

• In a high straight-sided medium skillet, melt the butter over medium-high heat. Add the shallots and the garlic, and cook until shallots are lightly browned, 2 to 3 minutes.
• Stir in ginger, cumin, and turmeric, and cook for 30 seconds. Add spinach and mustard seeds; season with salt and pepper; cook, tossing until spinach is just wilted, 1 to 2 minutes. Remove from skillet, and serve immediately.

QUICK AND EASY SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

SPICY SAUTéED SPINACH

Steps:

• Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.

SPINACH WITH INDIAN SPICES

Steps:

• Heat oil in large sauté pan. Add onion, cook until partially softened, about 1 minute.
• Add next 5 ingredients; cook until onion softens and spices are fragrant, about 2 minutes longer.
• Add wet greens, cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes.
• Uncover, season to taste with salt and pepper. Cook over high heat until liquid evaporates, 2 to 3 minutes longer.
• Add cream and brown sugar; cook uncovered, until cream thickens, about 2 minutes longer. Serve.

INDIAN-SPICED EGGS WITH SPINACH AND TURMERIC YOGURT

Steps:

• Heat the oven to 350 degrees. Mix the yogurt and turmeric in a small bowl, season with salt and set aside. Toast the pitas on a sheet pan in the oven until they're warmed through and beginning to crisp, about 10 to 12 minutes.
• Meanwhile, heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat. Add the ginger, garlic and chile and cook until softened, about 1 to 2 minutes. Stir in the garam masala and cook until fragrant, about 30 seconds more. Begin adding in the spinach by the handful, tossing it frequently to encourage wilting. Gradually add more as it cooks down, about 6 to 8 minutes total. Season with salt.
• While the spinach cooks, heat the remaining 2 tablespoons oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook until the undersides are crispy and the yolk is still runny, about 3 to 4 minutes.
• Spread the turmeric yogurt on the toasted pitas and top each with spinach and then a fried egg. Scatter cilantro over the top, if using, and serve.