Best Spinach Sauteed With Indian Spices Recipes

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SAUTEED SPINACH WITH INDIAN SPICES



Sauteed Spinach With Indian Spices image

A fast dish to make, once the ingredients are in order. Adapted from a Martha Stewart Recipe published in 1996. Not too spicy, a nice side for Tandoori Chicken, but make sure the leaves are good and dry or it will turn out too wet.

Provided by zeldaz51

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons butter or 3 tablespoons a neutral vegetable oil
1/2 red onion, peeled and thinly sliced
2 -3 large garlic cloves, peeled and thinly sliced
4 teaspoons julienned ginger
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 lbs fresh spinach, stems removed
2 teaspoons whole brown mustard seeds
salt & freshly ground black pepper, to taste

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)



Indian-Spiced Spinach (Saag) image

Indian-Spiced Spinach (also known as Saag) is a gluten-free side dish that can be made vegan or vegetarian, or with chicken. Layered with Indian flavours (onion, ginger, garlic, coriander, cumin, and cardamom), but simple to prepare, you can make it in about 30 minutes. Makes 4 servings.

Provided by sylvia

Categories     dinner, lunch, side

Time 30m

Number Of Ingredients 14

2 tablespoons oil
2 tablespoons ginger, minced
1/2 cup onion, minced
4 cloves garlic
1/2 teaspoon red pepper flakes
300 grams frozen spinach
2 teaspoons ground coriander
1 teaspoon cumin
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
salt to taste
1/2 cup plain yogurt ({dairy or non-dairy, do not use sweetened yogurt})
1/2 cup paneer, per person
1 cup cooked chicken, per person

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.

Nutrition Facts : Calories 125 kcal, Carbohydrate 9 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 76 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

SPINACH SAUTEED WITH INDIAN SPICES



Spinach Sauteed With Indian Spices image

This side dish has all the flavors of traditional Indian cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 9

3 tablespoons unsalted butter
4 large shallots, peeled and thinly sliced lengthwise
2 large cloves garlic, peeled and thinly sliced
4 teaspoons julienned ginger
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 pounds fresh spinach, stems removed
2 teaspoons whole yellow mustard seeds
Salt and freshly ground pepper, to taste

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



Quick and Easy Sauteed Spinach image

Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.

Provided by Denee

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 4

Number Of Ingredients 4

1 tablespoon extra-virgin olive oil
1 (10 ounce) bag spinach leaves
1 ½ teaspoons garlic salt
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g

SPICY SAUTéED SPINACH



Spicy Sautéed Spinach image

Provided by Alison Roman

Categories     Side     Sauté     Vegetarian     Quick & Easy     Spinach     Hot Pepper     Green Onion/Scallion     Chile Pepper     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 Servings

Number Of Ingredients 7

2 tablespoons ghee (clarified butter) or vegetable oil
1 bunch scallions, coarsely chopped
2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
2 garlic cloves, finely chopped
2 teaspoons yellow mustard seeds
4 bunches flat-leaf spinach, stemmed, very coarsely chopped
Kosher salt, freshly ground pepper

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



Spinach With Indian Spices image

This is a wonderful accompaniment to a variety of curry main dishes. It was fairly simple to prepare. It will definitely become a regular at our house. The original recipe called for double the amount of spinach, but I only had 1 lb, and it turned out wonderfully. Other greens with stems removed may be substituted. Adapted from Cooks Illustrated.

Provided by Chandra M

Categories     Low Protein

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1 small onion, minced
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1/2 jalapeno chile, seeded and minced
2 teaspoons curry powder
1/2 teaspoon ground cumin
1 lb fresh Baby Spinach, rinsed (do not dry)
salt & fresh ground pepper
1/4 cup heavy cream
2 teaspoons brown sugar

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.

Nutrition Facts : Calories 241.5, Fat 16.9, SaturatedFat 7.7, Cholesterol 40.8, Sodium 196.2, Carbohydrate 19.9, Fiber 6.4, Sugar 7.1, Protein 8

INDIAN-SPICED EGGS WITH SPINACH AND TURMERIC YOGURT



Indian-Spiced Eggs With Spinach and Turmeric Yogurt image

In this quick meal, sautéed spinach flecked with ginger, chile and garam masala are paired with eggs and used to top toasted pitas spread with turmeric yogurt. The pitas were chosen for their uniform size, but naan or flatbread would work equally well; you want something sturdy to stand up to the moisture of the yogurt and spinach. An olive oil-fried egg tops this dish, but if you prefer poached have at it - that runny yolk is a key element.

Provided by Colu Henry

Categories     brunch, dinner, lunch, quick, weekday, weeknight, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 cup full-fat Greek yogurt
1 teaspoon ground turmeric
Kosher salt
4 (6- to 8-inch) round pitas
3 tablespoons olive oil
1 tablespoon finely chopped ginger
2 garlic cloves, thinly sliced
1 medium fresh chile, such as cayenne or Serrano, thinly sliced (or 1/2 teaspoon red-pepper flakes)
1 1/2 teaspoons garam masala
1 pound baby spinach
4 large eggs
Black pepper
1 tablespoon roughly chopped cilantro (optional)

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.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 21 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 732 milligrams, Sugar 4 grams, TransFat 0 grams

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