With the Easter weekend just over, we chose to celebrate with an Indian Feast for lunch on Sunday. Indian food is vibrant and makes for a nice change to a more traditional roast. It’s also perfect sharing food.
Four of the dishes I had made before and can be found on the posts Indian Saturday and Indian Tuesday, however I added a couple of new dishes including this spinach dish, which is economical and provides a nice contrast from some of the heavily flavoured dishes, as it is milder but certainly not lacking.
This serves 8 people as a side dish.
- large onion, finely chopped
- 3 inches fresh ginger, finely chopped
- 4 cloves garlic, minced
- 500g baby spinach
- 1 teaspoon sugar
- 4 teaspoons cumin
- 2 teaspoons garam masala
- 2 teaspoon cayenne pepper
- 2 large tomatoes, diced
- 1 teaspoon turmeric
- 1 teaspoon salt, or more to taste
- 400ml evaporated milk
- olive oil, for cooking
- Heat some olive oil in a pan and add the onion. After a couple of minutes, add the ginger and garlic and cook over a medium heat for about 3 minutes or until softened.
- While the onion mix is cooking, place the spinach in a large saucepan with 1 cup of water and the sugar. Bring to the boil over a medium heat and cook until the spinach is tender. Allow to cool.
- Transfer spinach to a food processor and blitz to break it up. Careful not to purée it.
- When the onion mixture has softened, add the spices (except for the turmeric) and cook for a few minutes more. Add the tomato and cook for a further 5 minutes until the tomato has broken down.
- Stir the evaporated milk to the pan and add the turmeric and salt. Adjust the seasoning if needed. Serve hot and garnish with freshly chopped coriander.