Sauteed Spinach With Indian Spices

Total Time
15mins
Prep 10 mins
Cook 5 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. Stir in ginger, cumin, and turmeric, and cook for 30 seconds.
  3. 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.
Most Helpful

5 5

This goes together quickly and the flavors were subtle, making it a perfect side for a spicier curry dish. Will be making this again. Made for Spring 2013 PAC.