Equipment
Ingredients
Vegetables & Aromatics
- 500 g fresh spinach, washed and tough stems removed
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 15 g fresh ginger, minced or grated
- 1 green chili, slit lengthwise
Fat & Spices
- 30 g ghee
- 3 g cumin seeds
- 2 g turmeric powder
- 2 g garam masala
- 3 g salt
Nutrition (per serving)
Method
Prepare an ice bath in a large bowl with cold water and plenty of ice. Bring a large pot of water to a rolling boil.
Blanch the spinach in the boiling water for exactly 2 minutes until wilted and bright green, then immediately transfer to the ice bath to stop the cooking.
Once cold, drain the spinach well, squeezing out excess water with your hands. Coarsely chop.
Heat ghee in a pan over medium heat. Add cumin seeds and toast until they sizzle and darken slightly.
Add the chopped onion, green chili (if using), and salt. Sauté until the onions are soft and beginning to turn golden brown.
Add the minced garlic, ginger, and turmeric. Cook for another 1-2 minutes until the raw smell of garlic disappears.
Transfer the cooked aromatic mixture (remove the chili if you want less heat) and the blanched spinach to a blender. Blend to a smooth puree. You may add 15-30ml of water if needed to help the blades catch.
Pour the puree back into the pan on low heat. Stir in the garam masala and simmer gently for 2 minutes to marry the flavors. Check salt and serve immediately.
Chef's Notes
- Squeezing the water out of the spinach is critical. If you leave too much water, the puree will separate on the plate rather than holding a nice shape.
- For a richer restaurant-style finish, stir in 30ml of heavy cream or a tablespoon of butter at the very end.
- If you want this to be a main dish, you can add cubes of paneer cheese, tofu, or boiled potatoes during the final simmer.
- Do not cover the pan during the final simmer; trapping the steam can cause the chlorophyll to break down and turn the vibrant green color brown.
Storage
Refrigerator: 3 days — Color may darken slightly upon reheating.
Freezer: 2 months — Texture remains good, but freshness of flavor diminishes.
Reheating: Gently warm on the stovetop over low heat; add a splash of water if too thick.
