Ellen and Suezie’s Mughlai Saag (or Spinach Cooked with Onions)

On Saturday night and Suezie I got together to make some Indian food, we had the usual rice and naan, a kale dish that seemed to call for far too much kale in proportion to the other ingredients, some tasty stewed tomatoes, a variation on the spicy baked chicken I started making a few years ago and my favorite new dish of the night—a variation on mughlai saag from Madhur Jaffrey’s “Indian Cooking” (a gift from and years ago that I still use frequently and where my chicken recipe came from!)

I would like to say that the modifications were intentional, but most of them were due to laziness (make ghee? not today), misreading the recipe (there another spinach dish with onions on the facing page), forgetting ingredients (you were meant to simmer the spinach further in water), substituting ingredients (we forgot the green chiles at the store!) and just disagreeing with the amount of spices required (garam masla as a garnish?!)

Anyhow, without further introduction, our modified spinach yumminess. Totally simple and yet so very good:

2 lbs spinach, washed and trimmed
1/2 medium yellow onion, peeled and sliced thinly
4 T butter
3 dried red chiles
1 tsp peeled, finely grated fresh ginger
1 tsp salt
1 tsp garam masala (I buy mine at MarketSpice)

Put the butter in a medium sized pan and set over medium-high heat. When hot, put in the onions, stir and fry for three minutes. Add spinach, chiles, ginger, salt and sugar. Stir and cook spinach until completely wilted but still fairly bright green. Stir in garam masala and serve.