A couple friends in Boston intro'd me to the glorious world of Indian food while I was living there in 2008. I immediately fell in love with Saag, and I dreamed of being able to cook it. The complexities of indian food were intimidating but after attempting it with this recipe, I learned that the flavor is truly the only thing that is complex. This recipe is also gluten-free (for the glutards like me) and dairy-free, using light gluten-free mayo as a sub for the traditional yogurt :) It works really well to pack into homemade frozen lunches, and in fact, the flavors seem to meld together even more intensely post-freeze. —NicoleQ23
box of frozen chopped spinach, thawed and squeezed out
can of peas, drained (use canned not frozen)
can of garbanzo beans, drained (chick peas)
small white onion, diced
cloves garlic, minced
garam masala (optional)
broth (chicken/veggie both work)
oil of choice (I use canola)
In This Recipe
Heat oil in medium-sized stew pot over medium-high heat. Add minced garlic, diced onions, cumin, garam masala, and curry powder. Cook until onions are translucent.
Add drained peas and mash them until they dont look like peas anymore.
Add remaining ingredients: spinach, garbanzos, broth of choice, and salt & pepa if you like. Slow cook until flavors are pungent in a good way, and beans are soft and delectable.
Serve as a side or a main plate accompanied with rice.