SNACK ON THIS WARM AND TANGY YOGURT-CREAMED SPINACH. I’LL BE RIGHT WITH YOU.
Let’s pretend that you’re scooching on my overly soft leather sofa, and while I’m making a considerable amount of noise in the kitchen getting the dinner ready. You guys pop a bottle of something white, and snack on this warm, mildly spicy and tangy yogurt-creamed spinach with garam masala. There are crusty baguette and sour dough on the table for your breaking, and you’re being harassed by a slobbering… borderline-obese blonde. You surrendered a small piece over.
“If you keep my secret. I’ll keep yours.”
“I heard that~”.
And I’ll be right with you.
Serves: 2 ~ 4
Garam masala is quite different from typical curry powder in my opinion, consisting more spices that are “warmer” and “sweeter” such as cinnamon, cloves and cardamon, and less coloring from turmeric. Nowadays it should be pretty common in supermarkets, and of course, online. This would serve great as a side-dish, or just as a simple meal with a loaf of crusty baguette or sour dough.
- 17.6 oz (500 grams) of fresh baby spinach, or 1 1/2 cup (240 grams) of squeezed-dry frozen spinach
- 1/4 cup (40 grams) of golden raisins
- 2 tbsp of unsalted butter + 1 tsp for creaming
- 6 small shallots, finely minced
- 1 clove of grated garlic
- 1 tbsp of grated ginger
- 2 tsp of all-purpose flour
- 3/4 tsp of garam masala
- 1/8 tsp of ground cumin
- 1 cup (245 grams) of whole milk
- 1/2 cup + 2 tbsp (163 grams) of Greek yogurt
- 1 tbsp of chopped cilantro
- 1 tsp of salt
- 1/2 tsp of freshly ground black pepper
- 1/4 ~ 1/2 tsp of sugar (depending on the sweetness of the raisin)
Soak the raisins in hot water until plumped. Bring 2 cups of water to boil in a large pot. Wash and remove the roots from the spinach, add to the pot and cover with lid. Let steam for 1 min, or until the spinach has just wilted. Transfer the spinach to a large sieve and rinse under cold water until cooled enough to handle. One small handful at a time, squeeze as much water out of the spinach as you can with your hands and set aside (you should have approx 1 1/2 cup after squeeze). Finely chop the spinach.
Cook 2 tbsp of unsalted butter in a pot over medium-high heat until bubbly and browned. Add the finely minced shallots and cook until slightly browned on the edges, then add the grated garlic and grated ginger with 1/2 tsp of salt and 1/2 tsp of black pepper, and sauté a little bit until fragrant. Add the flour, garam masala and ground cumin, and cook for 1 min. Off heat, add the whole milk and stir everything together quickly to prevent lumping, then bring the mixture back to a simmer to thicken. Add the chopped spinach and raisins, re-season with salt’n pepper and sugar, and continue to cook over medium heat for 10 ~ 15 min until most of the liquid has reduced down.
Evenly stir in the Greek yogurt and chopped cilantro until creamy and cook until just warmed through. Do not boil the yogurt or it might break. Stir in the last 1 tsp of unsalted butter, and re-season with salt and pepper if need be.
Sprinkle with more ground cumin on top, and dried chili flakes if preferred. Serve with crusty breads.