Cheat Code Saag:
I made this while my salmon with curry sauce — another cheat code special, also posted as a NotRecipe by me — was baking in the oven (20 minutes). I cooked previously chopped and sweated onions and garlic (see cheat code below) over medium heat and added finely chopped ginger, a couple good pinches each of ground cumin, ground coriander and ground cardamom, along with some freshly ground black pepper, a couple pinches of kosher salt, a dash of turmeric, and a moderate pinch of nutmeg.
Once the spices had browned, I put a 1-pound bag of thawed spinach into the pan and cranked up the heat to medium-high. You need to stir it constantly at this point, pressing down to release the liquid in the spinach and to keep the onions from burning. I did this for 3-4 minutes, and then turned the heat way down and put a lid on, letting it barely simmer for 10 - 12 minutes.
Meanwhile, I blended a tablespoon of tomato paste (from a tube - so convenient) with a couple tablespoons of water and stirred that quickly into the saag, putting the lid right back on.
Shortly before serving, I added about 1/2 cup of buttermilk and 1/4 cup of heavy cream, stirred it well to blend and cooked over medium heat until warmed through, about 2 minutes. Checked for salt. Done.
#cheatcode #weeknight #saag #spinach #omelet #HowMotherCooks
P.S. Put aside a few tablespoons of this for your omelet within a day or two.
Cheat code: I always need onions and garlic for at least two or three meals during the week. On the weekend, I sweat 3 or 4 onions in a skillet, with chopped garlic thrown in at the end.
Then I portion it out for the various uses, typically taking one or two planned dishes a step or two further, e.g., by adding chopped ginger for one dish, sautéing with a big pile of mushrooms and sausage for another, etc.
For saag, I just leave the onions and garlic in a container, because the spices and other ingredients are so easy to add on the weeknight when I make this.