Palak Saag (Curried Spinach)

We were at a baby shower that was held at a beautiful Indian restaurant in downtown San Francisco on the weekend. One of the many amazing delights served was a perfect palak saag. For some insane reason, B isn't a fan of any palak (spinach)-based Indian dishes, so I created my version/attempt of palak saag on a night when he already had dinner plans (aka mystery meat in a bun at some sports arena). 

Note 1: I prefer the spinach not schloppy (pureed), so I've left it in its original cooked form. 

Note 2: This vegetarian recipe makes enough for one large dinner portion, or two smaller lunch portions. Though it would also pair well with a Chicken tikka masala (recipe: here) for a heartier meal. 

Yields 1 large dinner portion, or 2 smaller lunches. 

• 1 cup basmati rice (2 cups water)
• 1 9oz bag of fresh, washed spinach
• 2 inch section fresh ginger
• 6-8 cloves garlic
• 1 green serrano chili pepper
• 1 green onion
• 1/4 cup diced yellow onion
• 1 tsp paprika (heaping!)
• 1 tsp salt
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1 roma tomato
• 1/4 cup fresh, chopped cilantro
• 1/2 cup skim milk

Cook basmati in a rice cooker if you have one, or on the stove per package instructions.

Add about 3 fingers of water to a medium sized pot and heat til boiling (not too much water required as the spinach will shrink). Once the water has reached boiling, add the 9oz bag of washed spinach and blanch for about a minute. Strain in a colander and allow excess liquid to continue to drain while you prepare the rest of the ingredients. 

Mince the ginger, garlic and serrano chili together. Mince as finely as possible. 

Dice green and yellow onion. 

Heat small amount (about 1tsp) of olive oil in a non-stick frying pan over med-high. Add ginger, garlic, serrano, green and yellow onions. Cook for a few minutes, stirring. Reduce heat to medium, then add paprika, salt, cumin, and turmeric and continue stirring for another minute or two. 

Meanwhile, dice the tomato and chop the cilantro. Add both to the spiced mixture in pan and stir for a few minutes.

Squeeze any excess liquid from the blanched spinach, then add to the frying pan, along with 1/2 cup of skim milk. Reduce heat to med-low, stirring well to incorporate all ingredients. Cover and let simmer for 5-10min.

The rice should be ready by this point. Serve alongside palak saag. Enjoy :)