MATAR PALAK: PEAS AND SPINACH INDIAN STYLE

MATAR PALAK: PEAS AND SPINACH INDIAN STYLE

Ingredients:
16 ounces frozen spinach, thawed
3 or 4 green chilies, with or without the seeds
1 cup chicken broth
1 potato, peeled and chopped
1 tomato, seeded and chopped
1 tablespoon oil
1 medium onion, chopped
1 tablespoon ground cumin
1 garlic clove, minced
2 cups frozen peas
1 teaspoon turmeric

Directions:
Salt to taste
Pepper to taste
1. Place the spinach and chilies in a food processor. Cut out the seeds to reduce the
spiciness. Pulse until you get a paste, scraping the sides of the bowl when
necessary.
2. Place a skillet over medium heat. Once it is heated add the chicken broth and
potato. Simmer for 10 minutes, or until potatoes can be pierced with a fork but
are not soft. Pour off the remaining broth and add the chopped tomato.
3. Add the oil, onion, cumin, and garlic. Stir until combined and cook for 5 minutes,
or until the onion is soft and the cumin smells toasted. Stir in the spinach and chili
mixture, and let it cook for 10 minutes.
4. Add the peas to the skillet and cook for 5 minutes. They should be warmed and
tender. Stir in the turmeric and season with salt and pepper.
PALAK PANEER: INDIAN SPINACH WITH FRESH CHEESE
This Indian dish may also be called saag paneer. Palak and saag are often used to
mean “spinach” or a similar green. Paneer is an unsalted and unaged cheese. If
you can’t find paneer, you can substitute feta or firm tofu.
Yields 4 servings