nika

Saag-ish


  • 4 bunches spinach
  •  queso fresco (cubed)
  • 1 onion 
  • 2 cloves garlic 
  •  ginger 
  • Small amount of coconut milk (~1 cup. Can use greek yogurt, too)
  • Lemon or lime
  • Cilantro for garnishing

    Spices
  • Ground Cumin (1 tsp)
  • Ground Coriander (1 tsp)
  • Turmeric Powder (.5 tsp)
  • Garam Masala (1 tsp)
  • Cayenne or Kashmiri Chili Powder (1 tsp)

  •  rice to serve
  • Cut queso fresco into cubes set aside
  • Sauté 1 diced onion in oil
    ~7–10 min until soft and slightly golden
  • Then add: 3–4 garlic cloves a good amount of ginger. Cook another minute.
  • Add all the spices and cook until fragrant. Add in a little water if dry.
  • Add in the spinach and cook until soft and smaller. Add in a splash of water if necessary
  • Use an immersion blender and blend everything. Smooth out the spinach but leave some rustic chunks for texture
  • Stir in ONE:  spoon Greek yogurt or splash coconut milk. Not too much. Just enough to soften the greens
  • Taste and salt if necessary
  • Gently fold queso fresco in. Simmer VERY gently for a minute or two. Do not aggressively stir or boil.
  • Serve with basmati rice. Add cilantro and squeeze of lemon or lime