From the cookbook, Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World, “The Baghdadis of Calcutta used spinach with more frequency than did their non-Jewish neighbors. Indian Jews, however, did adopt their neighbors’ love of spices, which found their way into the cuisine, as exemplified by this dish. A tarka is a mixture of hot ghee or oil and spices. The essential oils in the spices are fat solvents, and the heat contributes to the release of flavors. This dish is commonly accompanied with rice.”
Ali’s Spinach Curry (Tarka Saag)
Prep time
Cook time
Total time
Serves: 4
Ingredients
- ¼ c veg oil (I use olive)
- 1 large onion, chopped
- 2-3 cloves garlic, minced
- 1 (1-inch) piece fresh ginger (about 2 T)
- ½ t ground cumin
- 1 ½ t ground coriander
- 3 lbs spinach, stemmed, washed and dried
- 1 t seeded and minced jalapeno or other small hot green chili
- 1 t ground turmeric
- 1 t table salt or 2 t kosher salt
- ground black pepper to taste
- pinch of cayenne
Instructions
- In a large pot sauté the onion, garlic and ginger until soft and translucent, about 5 minutes. Add the cumin and coriander and sauté for 1 minute.
- Add the spinach, chili, turmeric, salt, pepper, cayenne and toss to coat. Cover and cook, stirring occasionally, until the spinach is tender, about 15 minutes.
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