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Indian-Spiced Spinach with Tomatoes and Dill
This hearty vegetable dish was inspired by India's dakhini saag—spinach cooked with onions, tomato and dill. Our version is rich with butter, cumin seeds and turmeric. Use as much cayenne as suits your taste for spicy heat. The slightly saucy greens work well as a side for seafood or chicken. Or serve with basmati rice or naan as a flavorful vegetarian main.
4
Servings
Tip
Don't use baby spinach. It's too delicate in both flavor and texture. Use mature bunch spinach with large, deep green leaves and crisp stems.
30 minutes
Ingredients
-
4
tablespoons (½ stick) salted butter
-
1½
teaspoons cumin seeds
Directions
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01In a large Dutch oven over medium, melt the butter. Add the cumin and toast, stirring constantly, until fragrant and sizzling, 15 to 30 seconds. Add the onion and ¾ teaspoons salt. Cook, stirring occasionally, until the onion is light golden brown, 5 to 8 minutes.
We didn’t have spinach and I substituted kale. It turned out great! The perfect side to Butter Chicken from this site.