Once you have your garlic-ginger-chile paste prepped (and, hint, you don't have to use a blender or food processor—you could chop them very finely, then mash with water in a mortar and pestle, or even just stir the water and minced vegetables together), all you need to do is wilt spinach, dump in a couple cans of chickpeas, add a few tablespoons of cream, temper spices in hot oil, and you're done.
It's incredibly flavorful without asking that you rummage through the spice cabinet; it needn't be accompanied by a posse of starches or proteins to become a balanced dinner (though rice, or bread, or a swoosh of cucumber-flecked yogurt across the plate would be welcome); it's easily turned vegan (sub coconut milk for heavy cream, then top with toasted coconut flakes); and you can use frozen spinach instead of fresh. If you want to use frozen spinach instead of fresh, cook 2 packages of spinach according to the packaging directions, drain well, and proceed with the recipe.
Adapted from Madhur Jaffrey's saag paneer in World of the East Vegetarian Cooking.
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|Serving Size: 1 Serving (190g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 28 (72%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 9.9mg||3 %|
|Sodium 8.2mg||0 %|
|Potassium 58.6mg||2 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 2.1g|
|Protein 0.8g||1 %|
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Calories per serving: 39
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