Sautéed spinach, many ways

Sautéed spinach, many ways

Anjum's Indian Vegetarian Feast
Emma Lee

I eat spinach regularly, it seems to go with so many things and is so quick and easy. You can make this with baby spinach or shredded large leaf spinach and leave the leaf whole or semi-blend it, as I do here, which adds a lovely creaminess.


Quantity Ingredient
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1/2 large-ish onion, chopped
6g root ginger, grated, (peeled weight)
2 fat garlic cloves, peeled and grated
1 ripe tomato, quartered
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
salt, to taste
200g baby spinach, washed well
1/4 teaspoon black pepper
1/3 teaspoon garam masala
dash single cream, (optional)

Optional extras

Quantity Ingredient
1 1/2 handfuls sweetcorn
1 handful paneer, cubed
1 1/2 handfuls chickpeas
2 handfuls mushrooms, sliced


  1. Heat the oil and butter in a large sauté pan. Add the onion and cook gently until the edges are golden. Add the ginger and garlic and cook until the garlic no longer smells raw, around one minute. Meanwhile, using a stick blender, blend the tomato until smooth. Add the blended tomato, ground coriander and cumin and salt to the pan and cook down until it becomes quite thick, the colour changes and it releases oil back into the pan. Taste; it should seem harmonious. Add the still-wet spinach and allow to wilt down completely.
  2. At this stage, you can go two ways. The first is simplest: taste and adjust the seasoning, adding the black pepper and garam masala with the additional ingredient, if using (I like sweetcorn), and serve. The second way is to remove two-thirds of the mixture, blend it until smooth, then return to the pan. Add the additional ingredient, if using. Taste and adjust the seasoning with the black pepper and garam masala as above. Serve as it is, or with a swirl of single cream.
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