Palak Curry

Tags: dinner - indian - curry - keto - vegetarian - GF - GF vegetarian -
GF curry - GF dinner - GF indian - GF keto
Active Time: 35 minutes
Passive Time: 15 minutes
Serves: 4

Spicy Indian spinach curry - saag with only spinach

• Fresh spinach: 16 oz
  
  
• Ghee: 1/3 cup
  
  
• Cumin: 1 tsp, whole
• Bay leaf: 2
  
  
• White onion: 1 medium-large, finely chopped
  
  
• Ginger: 1 tbsp, microplaned
• Garlic: 1 tbsp, microplaned
• Serrano chile: 4, fresh, finely chopped
  
  
• Turmeric: 1/2 tsp
• Black pepper: 1 tsp, ground
• Dry fenugreek leaves: 2 tsp, crushed
  
  
• Sugar: 1/2 tsp
  
  
• Garam masala: 1.5 tbsp
• Heavy whipping cream: 1/2 cup
  
  
• Salt: to taste

• Add protein of choice - paneer, chicken, etc. About a pound should be the right amount; I usually chop up paneer into good size pieces in and pan fry in a bit of ghee until browned on a few sides before tossing it in.
• Serve with naan, rice, or both
• You can leave out or reduce the serranos to make it less spicy

1. Place spinach in a pot of boiling water for 3 minutes. Remove the spinach and place in ice cold water for 1 min, then puree
2. Heat ghee in large pot, add cumin and bay leaf, saute until cumin seeds crackle
3. Add onion, sauté until light golden brown
4. Add ginger, garlic, chiles, sauté for a minute or so
5. Add turmeric, black pepper, fenugreek, stir to combine
6. Add spinach, sugar. Simmer for a few minutes if not thick enough
7. Add cream, garam masala, stir well. Salt to taste and add protein as desired.