Spinach Saag with Spiced Potato Balls
- 2 pounds large-leaf spinach
- 1/4 cup olive oil
- 1 cup finely chopped onion
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped fresh ginger
- 3 to 4 Thai bird chiles, each about 1 1/2 inches long, seeded and finely chopped
- 1 pound baby spinach
- 1 teaspoon turmeric
- Salt
- 1/4 cup dried fenugreek leaves (kasuri methi)
- 1 tablespoon butter
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup heavy cream (optional)
- Spiced Potato Balls (recipe follows)
- Spiced Potato Balls
- 2 medium potatoes, peeled (to yield 2 cups cooked and mashed)
- 1 tablespoon vegetable oil, plus 3 cups or as needed for deep-frying
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped seeded Thai bird chile (optional)
- 1/4 teaspoon chile flakes
- 1/4 teaspoon turmeric
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 cup chopped cilantro (optional)
- Salt
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Baby spinach (1 pound)
- Chile flakes (1/4 teaspoon)
- Cilantro (1/2 cup)
- Garlic (1 1/3 tablespoon)
- Ginger, fresh (1 tablespoon)
- Ginger (1 teaspoon)
- Onion (1 cup)
- Potatoes, medium (2)
- Spiced potato (1)
- Spiced potato balls (1)
- Spinach, large leaf (2 pounds)
- Thai bird chile (1 teaspoon)
- Thai bird chiles (3)
- Cooking & Baking
- Cornstarch (3 tablespoons)
- Fenugreek, dried (1/4 cup)
- Nutmeg (1/4 teaspoon)
- Olive oil (1/4 cup)
- Salt (2)
- Turmeric (1 1/4 teaspoon)
- Vegetable oil (1 tablespoon)
- Drinks
- Lemon juice (1 tablespoon)
- Dairy
- Butter (1 tablespoon)
- Heavy cream (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Published January 11, 2012 (1 year ago).
74 people saved this recipe.
