Andhra Spinach

From Saveur and Madhur Jaffrey

SERVES 2-4

Ingredients

1⁄4 cup oil
1 tsp. cumin seeds
1⁄4 tsp. fenugreek seeds (methi)
12 fresh or frozen curry leaves (limdo)
9 cloves garlic, 3 halved lengthwise, 6 minced
1 yellow onion, minced
1 tsp. ground coriander
1 tsp. red chile powder, such as cayenne
1⁄2 tsp. ground turmeric
1 (2″) piece ginger, peeled and grated
Kosher salt, to taste
3 lb. baby spinach

Instructions

  1. Heat oil in a 12″ nonstick skillet over medium-high.
  2. Cook cumin seeds until they pop, 1–2 minutes.
  3. Add fenugreek seeds, curry leaves, and halved garlic; cook until fragrant, about 1 minute.
  4. Add onion; cook until golden, 10–12 minutes.
  5. Add minced garlic, the coriander, chile powder, turmeric, ginger, and salt; cook until garlic is golden, 2–3 minutes.
  6. Stir in spinach; cook until wilted and slightly dry, 6–8 minutes.

NOTE: This was terrific. Even the spinach haters in my family loved it. Five stars!!

Spinach Gnocchi

Ingredients:

1.5 packages frozen spinach
2 tbsp butter
1/2 lb ricotta cheese
salt
pepper
dash mace
2 eggs, slightly beaten
3 tbsp flour
1/3 c grated parmesan

Directions:

  1. Cook spinach in heavy pan until just heated through.
  2. Drain well. Chop fine. Press into towel to get rid of excess liquid.
  3. Combine with butter, ricotta, salt and pepper to taste, and mace.
  4. Cook 5 min or so over very low heat, stirring well.
  5. Remove from heat. Stir in beaten eggs, flour and parmesan.
  6. Cool and refrigerate for 2 hrs.

Forming the gnocchi:

  1. Form into small bowls or cylinders about 1.5 in long, and roll in flour.
  2. Bring water to boil in large pot (gnocchi should not touch during cooking) and add the gnocchi.
  3. They are done when they rise to the surface.
  4. Remove at once and drain.
  5. Serve with plenty of melted butter and parmesan.

Creamed Spinach

Ingredients:

2 packages frozen chopped spinach
1/2 small onion, finely diced
3 tbsp butter
1 tbsp flour
3 tbsp heavy cream
1/8 tsp nutmeg
salt to taste

Directions:

  1. Thaw and drain spinach. Chop again.
  2. Over medium heat, add oil to pot, then onion and cook, then spinach and cook. Set aside.
  3. Over medium heat, add butter to pot.
  4. Add flour. Cook until pinkish.
  5. Stir in cream. Cook until thickened.
  6. Add spinach and onions.
  7. Add salt to taste and nutmeg.
  8. Cover, heat over very low flame, stir once or twice.
  9. Enjoy!

WITH THE LEFTOVERS:

  1. Add 2-3 pcs chopped pickled artichokes.
  2. Add 1/4 c cheddar cheese.
  3. Add 1/2 tsp black pepper, 1 shredded clove garlic.
  4. Place in small container and cook in oven at 350 for 5-10 minutes, until bubbly.
  5. Enjoy!

Spinach Paneer

SERVES 4 as a main
INGREDIENTS
• 2 tbsp ghee or groundnut oil
• 350g paneer, cut into cubes
• 1 large onion, finely chopped
• 30g root ginger, peeled and grated
• 6 cloves garlic, peeled and grated
• ½ tsp ground turmeric
• 1 tsp garam masala
• 1 green chilli, deseeded and thinly sliced
• 350g baby spinach leaves, washed and torn
• 200g plain yogurt
• 175g frozen peas, defrosted (just run boiling water through them)
• 4 tbsp double cream (optional)
• juice of 1 lime or ½ lemon, to taste
• a handful of coriander, roughly chopped (optional)
METHOD
Heat the ghee or oil in a saucepan and sauté the paneer until it is golden all over and a slight crust has formed on the pieces. Lift out on to kitchen paper with a slotted spoon. Season.
In the same pan, cook the onion until soft and golden. Add the ginger, garlic, dry spices and chilli and cook for a further two minutes over a medium heat. The onion will darken but shouldn’t burn.
Add the paneer and turn it over in the mixture, then add half the spinach and about two tablespoons of water.
Put the lid on and cook gently for about one and a half minutes, then add the rest of the spinach, along with the yogurt and some seasoning.
Cook gently with the lid on for about three minutes, then remove the lid, gently turn everything over (be careful not to squash the paneer), season and cook until the water from the spinach has evaporated (it’s a sloppy dish but shouldn’t be too wet).
Add the peas and cream, if using. Heat through for about three minutes. The dish should be hot, but don’t let it boil.
Check the seasoning, adding lime or lemon to taste (you may not need it all) to heighten and refresh all the flavours, and the coriander if using. Serve immediately.