Serves 4 / Without the typical cream and cheese, this palak version is much lower in fat and calories.
¾ cup raw or roasted cashews
1 yellow onion, roughly chopped
1 tablespoon Garlic-Ginger Paste (page 41)
¼ cup water
2 tablespoons unrefined cane sugar
¾ teaspoon salt
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
Pinch of crushed red pepper flakes
1 tablespoon vegetable oil
2 heads spinach, washed and roughly chopped (some stems OK)
- Soak cashews in water to cover for 30 minutes. Drain thoroughly.
- Combine cashews and next 10 ingredients (onion through oil) in a food processor. Blend at least 3 minutes, until puréed. Remove to a bowl. Without rinsing processor, add spinach in batches and purée.
- Heat a large skillet over medium-low heat. Pour cashew sauce into pan and cook, stirring frequently, for 3 minutes, until onion has mellowed. Add puréed spinach and cook, stirring frequently, for another 5-7 minutes, until soft and bright green in color. Salt to taste and serve warm.
PER SERVING: 253 cal, 53% fat cal, 16g fat, 3g sat fat, 0mg chol, 9g protein, 23g carb, 5g fiber, 577mg sodium
3 tips for authentic Indian cuisine
- Buy whole spices and grind small amounts with a spice grinder as needed. Whole spices retain their fragrant oils longer. Once ground, they immediately start to lose intensity.
- Dry-toast whole or ground spices for 30 seconds before using. This step can significantly increase a dish’s flavors.
- Add a touch of sugar to balance the spices. Without it, too much of the strong, pungent flavors may take over.