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South Indian Sautéed Spinach
This simple spinach sauté, inspired by a dish called palakura vepudu, is quick to make and has a wonderfully rich aroma and flavor. The secret is infusing the dish with a tarka—spices toasted in butter to bloom their flavors and fragrances. We use cumin seeds and mustard seeds as the flavor foundation for the dish; alliums and other aromatics are cooked briefly in the tarka to soften their bite.
4
Servings
Tip
Don't use baby spinach for this dish, as the leaves quickly turn soggy and limp. Mature spinach is sturdier and more flavorful. Look for bunches with large, dark green leaves and snappy stems.
15 minutes
Ingredients
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4
tablespoons (½ stick) salted butter, cut into 4 pieces
-
1
teaspoon cumin seeds
Directions
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01In a large Dutch oven over medium, melt the butter. Add the cumin and mustard seeds, then toast, stirring often, until fragrant and sizzling, 45 to 90 seconds. Add the garlic, jalapeño, ginger, onion, curry powder, 1 teaspoon salt and ½ teaspoon pepper, then cook, stirring occasionally, until the onion is softened, 3 to 5 minutes.
I made this over the weekend, and was not quite sure of the taste. For me, I needed to brighten it up a bit and wanted to add lemon, but did not have one, so, I added a splash of Pinot Vinegar and loved it!💝