1/1 Photo of Sauteed Spinach With Indian Spices
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.
My Private Note
Units: US | Metric
- 44.37 ml butter or 44.37 ml a neutral vegetable oil
- 1 red onion, peeled and thinly sliced
- 2-3 large garlic cloves, peeled and thinly sliced
- 19.71 ml julienned ginger
- 9.85 ml ground cumin
- 9.85 ml ground turmeric
- 907.18 g fresh spinach, stems removed
- 9.85 ml whole brown mustard seeds
- salt & freshly ground black pepper, to taste
- 1In 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.
- 2Stir in ginger, cumin, and turmeric, and cook for 30 seconds.
- 3Add 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.
Browse Our Top Vegetable Recipes
Nutritional Facts for Sauteed Spinach With Indian Spices
Serving Size: 1 (258 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 155.7
- Calories from Fat 92
- Total Fat 10.3 g
- Saturated Fat 5.7 g
- Cholesterol 22.9 mg
- Sodium 259.1 mg
- Total Carbohydrate 12.8 g
- Dietary Fiber 5.9 g
- Sugars 1.7 g
- Protein 7.5 g